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

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 45 minutes

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Details

Servings: 4
Calories: 903
Protein: 57g
Fiber: 6g
Sugar: 9g
Carb Total: 15g
Saturated: 29g
Fat Total: 66g
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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