Striploin steak with roasted cherry tomatoes and vegetable mash Recipe

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1 vote | 1944 views

Excellent, complete dinner.

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Servings: 4
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Ingredients

Cost per serving $2.39 view details

Directions

  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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 449g
Recipe makes 4 servings
Calories 694  
Calories from Fat 454 65%
Total Fat 50.84g 64%
Saturated Fat 19.48g 78%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 460mg 19%
Potassium 1027mg 29%
Total Carbs 30.2g 8%
Dietary Fiber 9.3g 31%
Sugars 7.27g 5%
Protein 31.08g 50%
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