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.