Steak with Mashed Potatoes and Grilled Vegetables

Take the steak out of the fridge in advance and let it sit at room temperature for 20-30 minutes.

Wash, dry, and slice the vegetables. Peel the potatoes and cut them into small wedges.

Place the potatoes in a pot, cover with a lid, and cook over low heat for about 20 minutes until tender.

Once the potatoes are done, mash them until creamy.

Add the pesto, pour in a little warm cream or milk if desired, and mix again until smooth.

Preheat the grill pan and pat the meat dry with a paper towel. Place the steak on the pan and sear for 2 minutes on each side.

Reduce the heat, add a sprig of rosemary, and cook covered for another 3-5 minutes depending on your desired level of doneness.

Remove the steak from the grill pan, transfer to a warm plate, and let it rest for a few minutes.