Steak with Habanero Butter (with Rabe and Mashed Potatoes)

This was Joef's "welcome home from Japan safe and sound" dinner. Rabe was, of course, a requisite item, as was the addition of something spicy - in this case, habanero butter for the steak, which was seriously delicious.

This is maybe the second time I've made steak. I'm not sure what cut I got - it was inexpensive, didn't have a bone, and was somehow really, really good. Probably because it was just a leeeeetle bit fatty. Mmm.

MASHED POTATOES
4-5 small red potatoes, chopped into largish chunks
Milk
1-2 tbsp butter
Garlic powder
Dill
Salt

Boil the potatoes until softened. Drain, then stir in butter until it melts. Stir in milk, mashing the potatoes, until they're at the consistency you want. Add garlic powder and dill to taste. Season with salt to your liking.

STEAK with HABANERO BUTTER
2 steaks
Salt
Pepper
Habanero butter for serving (see instructions below)

With steaks at room temperature, salt and pepper on both sides, pressing the seasoning into the steak. Cook under the oven broiler. Turn once, cooking for a total of about 6-10 minutes, depending on how well done you want them. For the habanero butter, melt 2 or so tablespoons of butter and add habanero pepper flakes - a few pinches - stir to combine and pour over steaks once they're cooked. Enjoy!