Steak Bites with Garlic Butter

Preheat the oven to four hundred fifty °F. Cut the potatoes into bite-sized pieces. Add two tbsp. of butter in a bowl (double for four portions) and let soften at room temperature. Roughly chop the parsley leaves and stems. Remove and discard cauliflower core; cut the head into large florets. Zest and squeeze the juice from the lime. Finely chop the garlic.

On a lined sheet pan, toss potatoes and cauliflower with olive oil, salt and pepper. Organize in a single layer & roast, thirty to thirty five  min Remove from heat and set aside in a warm place.

While the vegetables cook, in a medium pan, heat a drizzle of olive oil on medium-high. Pat the steaks dry with paper towel; salt and pepper. Add the steaks to the pan and cook, three  to five  minutes per side, or until they reach the desired degree of doneness (to ensure an even temperature, turn them at least twice during cooking).  Transfering to a cutting board & leave cooking juices in pan. Letting stand at least five min before serve.

When steaks cook, in bowl, combine butter, half parsley, half the garlic also as much of the lemon juice as you’d like; Adding salt & pepper to taste.

To serve

In a bowl, combine the remaining garlic, sesame seeds, lemon juice and one tbsp. olive oil; Add salt and pepper to taste. Drizzle sesame seed mixture over roasted potatoes and cauliflower; mix to combine. Divide the vegetables and steaks between your plates. Place a spoonful of compound butter on the steaks. Garnish with the remaining parsley. Enjoy your lunch!