Striploin steak with roasted cherry tomatoes and vegetable mash


4 striploin steaks, each about 70 - 100 g, thick
12 cherry tomatoes, halved
2 tbs olive oil
1 tbs butter
Marinade for the meat:
1 tbs olive oil
4 cloves garlic, coarsely chopped
2 tbs balsamic vinegar
¼ tsp salt
¼ tsp pepper
Fresh rosemary
Vegetable Mash:
250 g green beans, fresh or frozen
250 g peas, fresh or frozen
250 g ricotta cheese
1 tbs olive oil
¼ tsp salt
¼ tsp pepper
2 tbs fresh chives, chopped


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 purée.
Transfer the mash to a pan where the stakes were cooked and gently heat it for 1 minute.
To serve, divide the purée 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.


Excellent, complete dinner.


4 servings


Wednesday, April 10, 2013 - 6:22am

Related Cooking Videos