Bookmark Recipe
Striploin Steaks with Roasted Baby Tomatoes and Vegetable Puree
Ingredients
- 4 x 150g striploin steaks, at least 2.5cm thick
- 12 cherry tomatoes on the vine
- 2 tablesp. extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 550g prepared green vegetables, such as medium asparagus, green
beans and fresh or frozen broad beans and peas
- 2 tablesp. each chopped fresh mint and chives
- 250g ricotta cheese
- Knob of butter
- Steamed new potatoes
Main
- 4 x 150g striploin steaks, at least 2.5cm thick
- 12 cherry tomatoes on the vine
- 2 tablesp. extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 550g prepared green vegetables, such as medium asparagus, green
beans and fresh or frozen broad beans and peas
- 2 tablesp. each chopped fresh mint and chives
- 250g ricotta cheese
- Knob of butter
- Steamed new potatoes
Method
Preheat the oven to Gas mark 4, 180ºC (350ºF).
Cut the cherry tomatoes into four portions of three and place in a small roasting tin. Drizzle over a little olive oil and season to taste. Roast for 12-15 minutes until they are lightly charred.
To make the purée, bring a large pan of salted boiling water to the boil. Add the vegetables (if using frozen, add about 2 minutes before the end of the cooking time) and boil for 4-5 minutes until tender, then drain and cool under cold water.
Remove the skins from the broad beans. Take out the asparagus and cut off the tips. Set them aside with about a quarter of the other vegetables.
Tip the remaining ingredients into a food processor with the herbs, ricotta and a tablespoon of olive oil. Season generously, then blend to a rough purée and tip into a heavy-based pan. Fold in the reserved vegetables and set aside.
Heat a little oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for 2 minutes on each side, then reduce the heat, add a knob of 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.
Whilst the steaks are resting, gently heat the purée. To serve, divide the purée among warmed plates and arrange the steaks on top.
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Learn moreMethod
Preheat the oven to Gas mark 4, 180ºC (350ºF).
Cut the cherry tomatoes into four portions of three and place in a small roasting tin. Drizzle over a little olive oil and season to taste. Roast for 12-15 minutes until they are lightly charred.
To make the purée, bring a large pan of salted boiling water to the boil. Add the vegetables (if using frozen, add about 2 minutes before the end of the cooking time) and boil for 4-5 minutes until tender, then drain and cool under cold water.
Remove the skins from the broad beans. Take out the asparagus and cut off the tips. Set them aside with about a quarter of the other vegetables.
Tip the remaining ingredients into a food processor with the herbs, ricotta and a tablespoon of olive oil. Season generously, then blend to a rough purée and tip into a heavy-based pan. Fold in the reserved vegetables and set aside.
Heat a little oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for 2 minutes on each side, then reduce the heat, add a knob of 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.
Whilst the steaks are resting, gently heat the purée. To serve, divide the purée among warmed plates and arrange the steaks on top.
Serving Suggestions
Roasted tomatoes, a drizzle of olive oil and steamed new potatoes.
