Strip steak with roasted cherry tomatoes and vegetable mash

Name: Strip steak with roasted cherry tomatoes and vegetable mash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp Balsamic Vinegar of Modena (2 Tbs balsamic vinegar); 4 pieces Strip Steak (4 beef strip steaks); 12 pieces Cherry Tomato (12 cherry tomatoes, halved); 2 tbsp Chives (2 Tbs fresh chives, chopped); 250 g Green Beans (250 g green beans, fresh or frozen); 250 g Green Peas (250 g peas, fresh or frozen); 0 pieces Rosemary (Fresh rosemary); 5 cloves Garlic (5 cloves garlic, minced); 2 tbsp Olive Oil (2 tablespoons olive oil); ¼ tsp Black Peppercorns (¼ tsp pepper); 250 g Ricotta Cheese (250 g ricotta cheese); ¼ tsp Table Salt (¼ tsp salt); 3 tbsp Unsalted Butter (3 tablespoons unsalted butter, divided)

25 minMediterranean

Servings4

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Steps

1For the marinade, mix the first 5 ingredients, add fresh rosemary.
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.
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.
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.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.
5Transfer 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.