Prepare the steak: Pat the 600 g steak very dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper. Drying the surface removes moisture so the steak can develop a deep Maillard crust when seared; salting in advance (30–60 minutes) will act as a short dry-brine and improve flavor and juiciness if you have the time.

Boil and par-cook the potatoes: Place the 454 g baby potatoes in a pot, cover with cold salted water, bring to a simmer, and cook until just tender when pierced with a knife (8–12 minutes depending on size). Parboiling shortens roasting time and ensures the centers are cooked while the outside becomes super-crispy after smashing.

Preheat the oven to 220°C / 425°F. Line a rimmed baking sheet with parchment or foil and drizzle with 1 tbsp olive oil. When potatoes are done, drain and let cool slightly (2–3 minutes) so they’re easier to handle but still hot—hot potatoes smash more evenly and produce extra surface area for crisping.

Smash and roast the potatoes: Place potatoes on the prepared sheet, press each with the bottom of a sturdy cup or a potato masher to flatten to ~1 cm thick. Brush or drizzle with remaining olive oil (about 2 tbsp total used across recipe) and season with a pinch of salt and pepper. Roast in the hot oven for 20–25 minutes, flipping once, until edges are browned and crisp. Smashing increases the surface area that browns, creating the crunchy texture that contrasts the tender steak.

While potatoes roast, make the herbed lemon-garlic rice: In a medium saucepan over medium heat, melt 14 g (1 tbsp) butter with 1 tsp olive oil. Add the minced shallot and 1 minced garlic clove and sweat gently for 2–3 minutes until translucent—sweating (not browning) softens aromatics and releases sweetness without bitter notes. Add the 185 g (1 cup) rice and stir to coat and toast very briefly (30–45 seconds) to give the finished rice a nutty depth.

Add stock and simmer: Pour in 360 ml (1 1/2 cups) warm stock, season lightly with salt (remember steak and potatoes are salted), add the lemon zest, bring to a gentle boil, then reduce to a low simmer, cover, and cook undisturbed for 15 minutes (or according to the rice package). Letting rice cook without lifting the lid creates even steam that cooks grains uniformly.

Finish the rice: Once the liquid is absorbed, remove from heat and let the rice sit covered for 8–10 minutes. This rest lets steam finish the grains and makes the rice fluffy. Fluff with a fork, stir in the remaining 2 minced garlic cloves, 1 tbsp lemon juice, and 2 tbsp chopped parsley; taste and adjust salt. The lemon brightens and lifts the rich beef and potatoes.

Sear the steak: Heat a heavy cast-iron skillet or stainless steel pan over high heat until smoking-hot—this very high heat is necessary to trigger the Maillard reaction and build a savory crust. Add 1 tbsp olive oil to the pan, then carefully place the steak in the pan. For a 2–2.5 cm (about 3/4–1 inch) thick steak, sear 3–4 minutes per side for medium-rare; thicker cuts may need longer (use an instant-read thermometer—125–130°F / 52–54°C for medium-rare). Don’t move the steak while searing so a crust can form.

Rest and slice the steak: Transfer the steak to a cutting board and let rest 8–10 minutes, tented loosely with foil. Resting allows juices to redistribute so they don’t spill out when you slice. Slice thinly across the grain—this shortens muscle fibers and yields a tender bite.

Plate: Spoon a base of lemon-garlic rice onto each plate, fan sliced steak across the rice, and tuck 4–5 crispy smashed potatoes alongside. Scatter extra parsley and a little flaky sea salt over the steak and potatoes to finish. If you like, add a small squeeze of lemon over the steak for brightness.

Serve immediately so the potatoes remain crisp and the steak warm. Encourage diners to combine textures in each bite: tender beef, fluffy tangy rice, and crunchy potato.