Recipe for Smoked Sirloin with Candied Potatoes

Remove the meat from its packaging. Vacuum-sealed meat is naturally darker; it will regain its usual color in a few minutes.

To smoke the meat, place a handful of hay at the bottom of the pot. Light the hay, then smother it with another handful of hay to create smoke. Arrange the steaks in the pot on the rack and cover. Let it smoke for about 10 minutes.

Clean and cut the potatoes into cubes or discs. Cook them gently in a pan with butter for 40 minutes. Place them on a paper towel to remove excess butter, and season with flaky salt. Set aside.

Sprinkle some sea salt on the steaks and sear them in a very hot skillet for 1 minute on each side with a drizzle of oil, then add a bit of butter and finish cooking over low heat for another minute on each side.

To finish, plate the potatoes, the meat, and the seasoned spinach sprouts drizzled with a bit of olive oil on the plates. Finish with a twist of the pepper mill.