Pan-fried steak with potatoes, veggies & gravy

Mobile devices: Turn to landscape for the full view of a video.

What you'll need

Ingredients:

1 fillet of steak per person.
At least 2 medium-sized potatoes per person.
Approx. 125g of Carrot per person (Roughly 2 small carrots)
Approx. 100g of Brocolli per person (A head of brocolli is typically 500g)
1 tbsp olive oil
2 tbsp gravy granules

Equipment:

Large frying pan
Vegetable steamer
A kettle
Colander/Any other type of drainer.
Peeler
Knife

Pictures: A vegetable steamer and a colander.

Instructions

See below, all videos and instructions for preparing the potatoes, carrots and broccoli.
There are 4 processes involved; boiling potatoes, steaming vegetables, frying steak and making gravy. Boiling potatoes takes the longest amount of time, followed by the vegetables and then steak. Therefore, boiling the potatoes will be the first thing you'll do. Then, just as the water in the pot of potatoes begins to boil, you can begin to steam the vegetables, and then begin to fry the steak. (If you don't have a steamer, try boiling the vegetables in a pot using the same method illustrated in the potato video below).

Begin to boil the potatoes, See the video below.
When the water in the pot of potatoes begins to boil, you can light the steamer. See the video & instructions below for preparing your vegetables.
Now you can begin to fry the steak which is really easy to do yet hard to master. Video & instructions below.
Finally, make the gravy, when everything else is ready (instructions below).

1. Preparing Potatoes

Step by step guide for the video:

Get your desired amount of potatoes. (I recommended at least 300g per person or 2 medium sized potatoes per person).

Video below: How to prepare potatoes.

Peel all your potatoes using a peeler or a knife. (A peeler is best if you are a beginner).
Remove any bad/black/discoloured pieces with a knife.
Cut the potatoes into equal sizes. It's best to ensure they're all a similar size because that way they'll cook at the same rate.
Add your cut potatoes into your pot. Make sure to use the space efficiently by placing them tightly together.
Add tap water to the pot. Add enough water so that it just covers all the potatoes.
Light a burner on a stove and place the pot on it. Wait until the water is boiling. (When the water on the surface is active with bubbles popping).
Once it starts boiling, turn the heat down (enough for it to keep boiling) and wait for 10-15 minutes. It depends on the size of the potatoes how long they'll take to be ready. To check if they're ready you can use a skewer/fork to puncture the potatoes. If it is tender, they are ready.
Drain the water from the pot. (In the video I use a colander, but you can use any type of drainer. It doesn't matter as long as the water is drained).
Serve with vegetables and meat.

2. Steaming Vegetables

In order to steam the carrots and broccoli you must first prepare them to be steamed. See in the videos below how to do so, and don't forget to always wash your vegetables beforehand.

Below: One way of many to cut carrots

Below: How to cut broccoli

Below: How to steam your vegetables.

If you don't have a steamer, try boiling the vegetables in a pot using the same method illustrated in the potato video above.

To steam your vegetables:

Pour water into the bottom container of the steamer then put the carrots in one tier and the broccoli in the other. Put on a burner and leave for up to 10 minutes or until it reaches your desired level of tenderness. Pour out the water from the bottom container, and serve.

3. Frying Steak

Video: How to fry steak (Basic)

Instructions:

Lightly season your steak with salt and pepper.
Oil your pan and place over a burner.
Once the pan & oil has heated, put in your steak and flip with tongs (or a pair of forks) every two minutes. (If all your fillets don't fit in, you'll have to repeat the process, for example I can only fry 4 fillets of steak at a time)
Leave to fry for a total of 5-12 minutes, depending on your taste. Different people prefer it cooked differently, so consult with your household members before cooking. See below/right a photo on meat doneness. As you can imagine, to make it more rare, cook for less time, but to cook it to well done, cook for longer. It's hard to be able to judge a meat's doneness, but it's a skill that eventually comes with time.

A chart on meat's doneness.

4. Making Gravy

Making a basic gravy is very simple, yet adds a lot to your dinner. You'll only need:

4 tbsp (20g) gravy granules (I use bisto).
280ml boiling water.

Simply put the gravy granules in a container, add the boiling water, and stir vigorously and continually until you get a smooth gravy. If you'd like it to be thicker, simply add more granules and stir.