Juicy Steak

Wash and dry all produce. Peel the potatoes then cut into ½-inch cubes. Combine the potatoes with enough salted water to cover in a large pot. Cover and boil until potatoes are fork-tender, 10-12 min.

Meanwhile, toss the green beans and carrots with a drizzle of oil on a large baking sheet. (TIP: Or use 2 smaller baking sheets.) Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until veggies are golden-brown, 20-22 min.

Finely chop 1 tbsp rosemary leaves. Season the steaks with rosemary, salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil to the pan, then the steaks. Sear until browned but not yet cooked through, 3-4 min per side.

Transfer steaks to the baking sheet to roast alongside the veggies. Roast until the steaks are cooked to desired doneness, 6-8 min. (TIP: Cook to a minimum internal temperature of 160F.)

Meanwhile, finely chop the chives. Reserve 1/4 cup water from the potatoes. Drain the potatoes, then return them to the pot. Using a potato masher or fork, mash in the sour cream, butter, reserved potato water and chives until creamy.