Steak ala Pobre Platter

MASHED POTATOES:
1. Boil at least 3-4 large potatoes.
2. Once fork tender. Use a ricer or remove skin and mash while still hot.
3. Add 2 tbsp of butter, ½ cup milk, salt and freshly ground black pepper and set aside.

ASPARAGUS:
1. Trim the ends off asparagus spears. Make sure they are still fresh if you can still hear a snap when you bend one.
2. Blanch in salted boiling water until tender but not soft.
3. Drain and coat with olive oil.
4. Grill until desired doneness is achieved. Set aside.

STEAK and GRAVY:
1. Season with salt and pepper about 500g of breakfast cut beef.
2. Heat olive oil and butter in a pan and sear the steaks a few batches at a time.
3. Add oil and butter for every batch.
4. Deglaze the pan with 1 cup of beef stock.
5. Add a few drops of Worcestershire sauce.
6. To thicken the sauce, add 2 tsp of flour.

To serve, place the mashed potatoes on the center of the platter and make a well for the gravy. Arrange the grilled asparagus around the mashed potatoes and the steak on top of the asparagus. Ladle in the gravy on top.