Strip steak with roasted cherry tomatoes and vegetable mash
Ingredients
balsamic vinegar2 Tbs
beef strip steaks4
cherry tomatoes12
chives2 Tbs
green beans250 g
peas250 g
rosemary4 servings
garlic5 cloves
olive oil2 tablespoons
pepper0.25 tsp
ricotta cheese250 g
salt0.25 tsp
butter3 tablespoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
For the marinade, mix the first 5 ingredients, add fresh rosemary.Pour marinade over steaks and allow to stand for at least an hour, preferably overnight.Cook cherry tomatoes in a grill pan, drizzle over a little olive oil and season to taste.
Set aside.Remove the steaks from the marinade and cook for 2 minutes on each side in hot olive oil.
Reduce the heat, add butter and cook for another 2-4 minutes, turning once, depending on how rare you like your meat.
Transfer to a plate, set aside in a warm place to rest.To make the mash, cook green string beans and peas in boiling water for 8-10 minutes until tender, then drain and cool under cold water.Tip them into a food processor with the ricotta and a tablespoon of olive oil.
Season with salt and pepper, blend them to a rough pure.Transfer the mash to a pan where the stakes were cooked and gently heat it for 1 minute.To serve, divide the pure among warmed plates and arrange the steaks on top.
Finish with a pile of roasted tomatoes, a drizzle of olive oil and some steamed new potatoes.
Love This Recipe?
Save it to your favorites and never lose it!
