Strip steak with roasted cherry tomatoes and vegetable mash

Strip steak with roasted cherry tomatoes and vegetable mash

Strip steak with roasted cherry tomatoes and vegetable mash

45 minutes

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Details
  • Servings:   4
  • Gluten-Free:   True
  • Weight Watchers:   27 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 2 Tbs balsamic vinegar
  • 4 beef strip steaks
  • 12 cherry tomatoes, halved
  • 2 Tbs fresh chives, chopped
  • 250 g green beans, fresh or frozen
  • 250 g peas, fresh or frozen
  • Fresh rosemary
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • ¼ tsp pepper
  • 250 g ricotta cheese
  • ¼ tsp salt
  • 3 tablespoons unsalted butter, divided
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.

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