Strip steak with roasted cherry tomatoes and vegetable mash

Gluten free

Primal

Ketogenic

Strip steak with roasted cherry tomatoes and vegetable mash

Name: Strip steak with roasted cherry tomatoes and vegetable mash
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs balsamic vinegar; 4 beef strip steaks; 12 cherry tomatoes; 2 Tbs fresh chives; 250 g fresh string beans; 250 g peas; 4 servings fresh rosemary; 5 cloves garlic; 2 Tbsps olive oil; 0.25 tsps black pepper; 250 g ricotta salata; 0.25 tsps salt; 3 Tbsps unsalted butter

Main course with strip steak, roasted cherry tomatoes, and vegetable mash, perfect for Valentine's Day. This gluten-free, primal, and ketogenic dish covers 38% of your daily vitamins and minerals. Takes 45 minutes to make.

Ingredients

balsamic vinegar

2 Tbs

beef strip steaks

cherry tomatoes

fresh chives

2 Tbs

fresh string beans

250 g

peas

250 g

fresh rosemary

4 servings

garlic

5 cloves

olive oil

2 Tbsps

black pepper

0.25 tsps

ricotta salata

250 g

salt

0.25 tsps

unsalted butter

3 Tbsps

Method

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 pure.
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:

1003 kcal

Carbs

38 g

Fat

66 g

Protein

63 g

Share recipe: