Eye Round Steak with Smashed Potatoes and Coriander Mayonnaise

Bring the steak to room temperature, rub with olive oil, season with salt and pepper, and let it rest. In the meantime, parboil the potatoes for 10 minutes, then place them on a baking sheet lined with baking paper and flatten them with a glass. Sprinkle with potato seasoning, drizzle with olive oil, and bake in the oven at 220°C for about 10 minutes until crispy.

Sear the meat in a very hot pan, then reduce the heat and grill for about 7 minutes per side depending on thickness (for medium). Set the meat aside, top with a piece of butter, and let it rest for 10 minutes.

In the meantime, mix the mayonnaise with lime juice, a pressed garlic clove, and chopped coriander. Serve the steak whole or sliced thin with the potatoes and mayonnaise.