Strip steak with roasted cherry tomatoes and vegetable mash

Strip steak with roasted cherry tomatoes and vegetable mash might be just the main course you are searching for. One serving contains 1004 calories, 63g of protein, and 66g of fat. This recipe serves 4. For $7.97 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 3 people were glad they tried this recipe. It is a good option if you're following a gluten free and primal diet. valentin day will be even more special with this recipe. If you have rosemary, pepper, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is great. If you like this recipe, take a look at these similar recipes: Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip Mash, New York Strip Steak Lavished with Tomatoes and Olives, and Grilled New York Strip Steak with Beer and Molasses Steak Sauce.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 pure.
7. Transfer the mash to a pan where the stakes were cooked and gently heat it for 1 minute.
8. 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.

 

Step by step:

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.Cook cherry tomatoes in a grill pan, drizzle over a little olive oil and season to taste. Set aside.

3. 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.

4. 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.

5. 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.

Nutrition Information:

covered percent of daily need