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Air-Fryer Steak Delight with Crispy Garlic Potatoes and Charred Broccoli
A mouthwatering dinner featuring a juicy steak, crispy garlic potatoes, and perfectly charred broccoli, all made effortlessly in your air fryer.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
Ingredients
- 2 beef steaks (200g each)
- 500g baby potatoes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 200g broccoli florets
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
Cooking Steps
Preheat the air fryer to 200°C (400°F).
In a bowl, toss the baby potatoes with 1 tablespoon olive oil, minced garlic, paprika, salt, and pepper until well coated.
Place the seasoned baby potatoes in the air fryer basket and cook for 10 minutes, shaking halfway through.
While the potatoes cook, season the steaks with salt and pepper on both sides.
After 10 minutes, reduce the temperature to 180°C (356°F) and add the steaks to the basket alongside the potatoes. Cook for an additional 8 minutes, flipping the steaks at the 4-minute mark for even cooking.
After the 8 minutes, add the broccoli to the basket and drizzle with the remaining 1 tablespoon of olive oil. Cook everything together for another 5 minutes, shaking the basket halfway through.
Once the cooking time is complete, remove the steaks and let them rest for 5 minutes while keeping the potatoes and broccoli warm in the air fryer.
Plate the steaks, potatoes, and broccoli, garnish with fresh parsley, and serve with lemon wedges on the side.
Optional Enhancements
- Use chicken breast instead of steak
- Replace baby potatoes with sweet potatoes
- Try asparagus instead of broccoli
Plant & Growing Tips
Potatoes
- Plant certified seed potatoes in well-draining, fertile soil in full sun after the last frost.
- Hill up soil around the stems as plants grow to protect developing tubers from sunlight, which can turn them green and bitter.
Garlic
- Plant individual cloves point-up in well-drained, rich soil in autumn for a summer harvest, or in early spring in colder climates.
- Ensure a sunny spot and consistent moisture during active growth, especially when bulbs are forming.
Broccoli
- Sow seeds indoors 6-8 weeks before the last frost, or direct sow in late summer for a fall crop.
- Requires full sun and rich, consistently moist soil; avoid letting plants dry out.
Parsley
- Sow seeds directly in spring or autumn in a sunny or partially shaded spot with rich, moist soil.
- Soaking parsley seeds overnight can aid germination, which can be slow.
Natural Pest Control
- Hand-pick Colorado potato beetles and their larvae from potato plants regularly.
- Cover young broccoli plants with fine mesh netting to deter cabbage worms and other flying pests.
- Spray aphids on parsley and broccoli with a strong jet of water or use insecticidal soap.
Harvest
Potatoes
- Harvest new potatoes about 7-8 weeks after planting, or wait until foliage dies back for mature storage potatoes, typically 90-120 days.
- Dig gently to avoid piercing the tubers.
Garlic
- Harvest when the bottom 2-3 leaves have turned yellow but still have 4-5 green leaves remaining, usually in mid-summer.
- Cure harvested garlic in a warm, dry, airy spot for 2-4 weeks before storing.
Broccoli
- Cut the central head when it is firm and tight, before florets begin to separate or yellow.
- Leave the plant in place after cutting the main head, as it will often produce smaller side shoots for continued harvest.
Parsley
- Snip outer stems at the base as needed, encouraging continuous growth and a bushier plant.
- Harvest before the plant flowers, as leaves can become bitter afterwards.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer at 160°C (320°F) for 5-7 minutes.
