Method

• 1.
  Preheat oven to 200°C. Place steaks, oil and rosemary into a shallow dish. Turn to coat. Marinate for 20 minutes at room temperature for flavours to develop.
• 2.
  Meanwhile, for smashed potatoes, microwave potatoes for 8-10 minutes until tender. Place on a lined roasting tray. Using the heel of your hand, press gently on each potato to break slightly. Scatter with rosemary, season and drizzle over oil. Roast 25 minutes or until crispy.
• 3.
  Heat a chargrill to high. Season steak and cook for 2-3 minutes a side for medium-rare, or to your liking. Rest, loosely covered with foil.
• 4.
  Heat a frypan over high heat. Add butter and garlic. Once the butter starts to foam and the garlic smells fragrant, add the mushrooms. Season. Cook for 1-2 minutes until tender. Add lemon juice and cook for 1 minute, then add the parsley and toss to combine.

• 5.
  Spoon mushroom mixture over steaks, top with micro herbs (if using) and serve with smashed potatoes.