# Minute Steak with Rosemary Smashed Potatoes and Peppercorn Pan Sauce | Made In - Made In

For an upscale weekday night meal, try this meat and potatoes dish that comes together in under an hour but tastes like it took almost three times as long.

Cooking and eating steak feels fancy, but its preparation shouldn’t have to be. While it does take more than a minute, this recipe from Chef Tracy Malechek-Ezekiel of Birdie’s in Austin will put a delicious dinner on your table in less than an hour. This recipe is a great showcase for the Maillard reaction at work. Both the steak and smashed potatoes pick up texture, color, and flavor while searing, so make sure you give them enough time to form a crust before flipping them. The velvety pan sauce ties the whole dish together, adding both richness and mild peppery flavor.

Chef Malechek-Ezekiel uses flatiron steak here, but you could also use sirloin. Whichever cut you use, make sure your steak has time to temper so it’s not going into the pan cold. You can even let your steak rest while you cook the potatoes and prep the rest of your ingredients. If you don’t have brandy for the sauce, red wine is an acceptable substitution, though it will slightly alter the color and flavor.

Note: You will need two Stainless Clad Frying Pans for this recipe—one for the potatoes and one for the steak.

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URL: https://madeincookware.com/recipes/steak-and-potatoes