Strip Steak with Roasted Cherry Tomatoes and Vegetable Mash

Ingredients

• •2 tbsp balsamic vinegar
• •4 beef strip steaks
• •12 cherry tomatoes
• •2 tbsp chives
• •250 g green beans
• •250 g peas
• •rosemary
• •5 cloves garlic
• •2 tablespoons olive oil
• •¼ tsp pepper
• •250 g ricotta cheese
• •¼ tsp salt
• •3 tablespoons butter

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Method

From foodista.com — read the original

1. 1For the marinade, mix the first 5 ingredients, add fresh rosemary.
2. 2Pour 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.
3. 3Remove 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.
4. 4Transfer 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.
5. 5Tip 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.
6. 6Transfer 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.