Herb Butter Steak

Cut 5 potatoes into ½-inch cubes. Cut broccoli florets into bite-sized pieces; discard stalk. Using a mallet or heavy-bottomed pan, crush peppercorns inside bag until finely ground. Toss potatoes with 1 TBSP oil, salt, and pepper and spread out on one side of a baking sheet. Toss broccoli on other side of sheet with 2 tsp oil, salt, and pepper.

Roast potatoes and broccoli in oven until broccoli is tender and lightly browned, about 20 minutes. Meanwhile, peel and mince garlic. Finely chop parsley. If butter is not soft by now, warm in microwave for 5-10 seconds. Add 1 tsp parsley, 1 tsp mustard (we sent more), a pinch of garlic (use more or less to taste), and a pinch of crushed peppercorns to bowl with butter. Season with salt. Mash with a fork to combine.

Pat steak dry with a paper towel and season all over with salt and as much of the crushed peppercorns as you like. Heat 1 TBSP oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Set aside to rest.

Remove broccoli from baking sheet. Give potatoes a toss on sheet, then sprinkle with 1 pack Parmesan. Return to oven. Roast until just browned, about 5 minutes.