For the marinade

In a kitchen mix add 3 garlic cloves, 1 sprig rosemary, zest of 1 lemon, lemon juice of half a lemon, 2 chilli, 1/4 cup olive oil and salt and pepper. Add over steak and put in fridge for 1-2 hours (you can do this the night before)

For the mash potato

1. Peel and quarter your potato, in salted water boil until tender
2. Strain off water and mash, now if you like your mash rustic this is fine, if you have the time and patience for extra fine and creamy bush your potato through a fine sieve.
3. Heat milk in microwave and add half to potato with all the butter (Its not mash unless its yellow) add more milk if still stiff it really depends on how dry your potatoes where.

For the spinach and broccolini

Cut up your broccolini in thirds and blanch in boiling water and brain when al dente. In a cold large frying pan add a good lug of olive oil and 2 cloves of garlic smashed and chopped, place the pan on a medium high heat and as the garlic becomes aromatic and sizzling add the baby spinach, and broccolini and remove from heat, add salt and pepper, the heat from the pan will wilt the spinach just stir it through that garlic oil, add a squeeze of lemon to finish.

For the meat

Super simple is the key to the game but super big meat flavours, you can really cook any cut of steak but we choose the chuck for its price and flavour, and we love that it cooks perfectly under the oven grill, the broiling technique is so underutilized in the modern kitchen but its foolproof and so simple and works great with marinated meat, you get an amazing textured crust and one less pan to wash.

1. Place your marinated steak on a cake rack over an oven tray to catch the juices
2. Slide this into your grill, you want it about 2-3 cm down from the top so second or third row
3. Let it sizzle keep an eye on it make sure its not burning but let it sit for about 6 minutes, once you have a nice sizzling browned top, flip for another 6.
4. Remove and rest for 5 minutes while you finish your veg.