Striploin steak with roasted cherry tomatoes and vegetable mash

Ingredients

4 striploin steaks, each about 70 - 100 g, thick

12 cherry tomatoes, halved

2 tbs olive oil

1 tbs butter

Marinade for the meat:

1 tbs olive oil

4 cloves garlic, coarsely chopped

2 tbs balsamic vinegar

¼ tsp salt

¼ tsp pepper

Fresh rosemary

Vegetable Mash:

250 g green beans, fresh or frozen

250 g peas, fresh or frozen

250 g ricotta cheese

1 tbs olive oil

¼ tsp salt

¼ tsp pepper

2 tbs fresh chives, chopped

Preparation

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 purée.

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

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.