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Before baking them, you’ll top these steaks with a combination of parmesan, breadcrumbs, spices, and lemon, resulting in a savory, smoky crust. They pair perfectly with potatoes mashed with creamy labneh.

Ethan Mick

with Mashed Potatoes & Broccoli

Parmesan-Crusted Steaks

Steaks

Broccoli

Golden Potatoes

Panko Breadcrumbs

Grated Parmesan Cheese

Pink Lemon

Labneh Cheese

Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the **potatoes**. Cut off and discard the bottom 1/2 inch of the **broccoli** stem; cut the broccoli into small pieces, keeping the florets intact. Using a peeler, remove the rind of the **lemon**, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Prepare the ingredients:

Add the **diced potatoes** to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **labneh** and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:

While the potatoes cook, line a sheet pan with aluminum foil. Place the **broccoli pieces** on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Start the broccoli:

While the broccoli roasts, in a bowl, combine the **breadcrumbs**, **parmesan cheese**, **lemon zest**, **spice blend**, and **the juice of 2 lemon wedges**. Stir in enough olive oil to create a rough paste; season with salt and pepper.

Make the parmesan-breadcrumb topping:

While the broccoli continues to roast, pat the **steaks** dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side, or until browned. Carefully transfer to the other side of the sheet pan of **roasted broccoli**. Evenly top the browned steaks with the **parmesan-breadcrumb topping** (carefully pressing to adhere).

Sear the steaks:

Roast the **browned steaks and roasted broccoli** 7 to 9 minutes for medium-rare steaks, or until the steaks are cooked to your desired degree of doneness and the broccoli is tender when pierced with a fork. Remove from the oven. Transfer the roasted steaks to a plate and let rest at least 5 minutes. While the steaks rest, evenly top the broccoli with **the juice of the remaining lemon wedges**. Serve the rested steaks with the finished broccoli and **mashed potatoes**. Enjoy