Striploin steak with roasted cherry tomatoes and vegetable mash

Excellent, complete dinner. For best results, allow steaks to marinate overnight.

This recipe contains steaks, tomatoes (cherry), olive oil, butter, , olive oil, garlic (fresh), balsamic vinegar, salt, black pepper, rosemary (fresh), , beans (green), peas, cheese (ricotta), olive oil, salt, black pepper, chives (fresh)

4 servings servings

Prep time: 15 min

Cook time: 20 min

Ingredients:

• 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
• 1/4 tsp salt
• 1/4 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
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbs fresh chives, chopped

Instructions:

• 1. For the marinade, mix the first 5 ingredients, add fresh rosemary.
• 2. Pour marinade over steaks and allow to stand for at least an hour, preferably overnight.
• 3. Cook cherry tomatoes in a grill pan, drizzle over a little olive oil and season to taste. Set aside.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. Transfer the mash to a pan where the stakes were cooked and gently heat it for 1 minute.
• 8. 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.