Steak on a plate in T minus 30 minutes. But let's do more than just a salad on the side. Instead, we're pan-wilting spring greens of asparagus and spinach and mixing mash with the classic combo of sour cream and chives. That completes a successful launch of your meat-and-three.
Peel potatoes and chop into 3cm pieces. Place in a saucepan and cover with cold, salted water. Bring to the boil and cook for 12–15 minutes or until tender. Drain well. While potatoes are cooking, continue with step 2.
Snap woody ends from asparagus and discard. Halve asparagus spears. Peel and crush garlic. Finely zest lemon.
Thinly slice chives. Return potatoes to the pan they were cooked in and mash with a potato masher until smooth. Add chives, sour cream and milk, season well with salt and pepper and stir to combine. Set aside and keep warm.
Drizzle steaks with ½ the oil and season with salt and pepper. Heat a frypan over medium-high heat. Add steaks and cook for 3 minutes each side for medium-rare or until cooked to your liking. Remove steaks from pan, cover with aluminium foil and set aside to rest for 5 minutes. While steaks are resting, continue with step 5.
Wipe out pan and return to medium heat with remaining oil. Add asparagus, garlic and 2 teaspoons water and cook, stirring, for 2 minutes or until almost tender. Add spinach and lemon zest, season well with salt and pepper and cook for a further 1 minute or until wilted.
Cut lemon into wedges. Slice steaks. Divide mash, vegetables and steak between plates and serve with lemon wedges.