Beef Steak with Roasted Tomato, Green Olive and Oregano Sauce, served with Crispy Smashed Potatoes and Garlic Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with water and a generous pinch of salt. Boil for 12 to 15 minutes, until tender when pierced.

2. 2

   While the potatoes boil, arrange the roma tomatoes on a sheet pan cut side up. Add 1 tablespoon olive oil, 2 whole smashed garlic cloves, 1 teaspoon dried oregano, a pinch of salt, and half of the black pepper. Roast at 220 °C / 425 °F for 18 to 20 minutes, until the tomatoes look concentrated and lightly browned around the edges.

3. 3

   Drain the potatoes and transfer them to a sheet pan. Gently smash them with the bottom of a glass or a spatula until opened but not completely broken apart. Drizzle with 2 tablespoons olive oil, season with salt and a little black pepper, and bake at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through, until crisp and golden.

4. 4

   Pat the beef steaks dry with paper towels. Season both sides with the remaining salt, remaining black pepper, and 1 teaspoon dried oregano.

5. 5

   Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and sear the steaks for 3 to 4 minutes per side for medium, or adjust to your preference. In the last minute add the butter and baste the meat with the foaming butter. Remove the steaks and let them rest for 5 to 7 minutes.

6. 6

   In the same skillet, reduce to medium heat. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the roasted tomatoes with their juices and lightly crush them with a spoon. Stir in the green olives, beef broth, and red wine vinegar. Cook for 3 to 4 minutes until a rustic, lightly thickened sauce forms. Add half of the fresh parsley and mix.

7. 7

   In another skillet or in a clean section of the same pan, heat the last tablespoon of olive oil over medium heat. Add the fresh spinach and cook for 1 to 2 minutes until wilted. Season with a pinch of salt.

8. 8

   Slice the steaks or serve them whole. Spoon the roasted tomato, green olive, and oregano sauce over the top. Serve with the crispy smashed potatoes and garlic spinach. Finish with the remaining fresh parsley over everything.