Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 12 oz broccoli, cut into bite-sized florets
  • 1/2 cup water for steaming
  • 1 tbsp grass-fed butter

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with olive oil, rosemary, thyme, garlic powder, salt, and pepper until evenly coated.
  2. Spread potatoes in a single layer on a large rimmed baking sheet. Roast for 30–35 minutes, flipping halfway through, until edges are golden-brown and crisp.
  3. While potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and let it sear undisturbed for 3 minutes to develop a mahogany crust.
  4. Break up the beef with a spatula. Add diced onions and cook until translucent. Stir in minced garlic, Worcestershire sauce, and smoked paprika. Season with salt and pepper to taste.
  5. Place broccoli florets in a steamer basket over 1/2 cup boiling water. Cover and steam for 4-5 minutes until bright green and tender-crisp. Toss with butter.
  6. Portion the roasted potatoes, savory beef, and steamed broccoli into four bowls and serve immediately.