🏷️ Category: lunch
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Strip steak with roasted cherry tomatoes and vegetable mash might be just the main course you are searching for. Watching your figure? This gluten free, primal, and ketogenic recipe has 903 calories, 56g of protein, and 66g of fat per serving. This recipe serves 4. For $7.97 per serving, this recipe
🥘 Ingredients
• balsamic vinegar2 Tbs
• beef strip steaks4
• cherry tomatoes12
• chives2 Tbs
• green beans250 g
• peas250 g
• rosemary4 servings
• garlic5 cloves
• olive oil2 tablespoons
• pepper0.25 tsp
• ricotta cheese250 g
• salt0.25 tsp
• butter3 tablespoons
👨🍳 Cooking Steps
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
4
Set aside
5
Remove the steaks from the marinade and cook for 2 minutes on each side in hot olive oil
6
Reduce the heat, add butter and cook for another 2-4 minutes, turning once, depending on how rare you like your meat
7
Transfer to a plate, set aside in a warm place to rest
8
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
9
Tip them into a food processor with the ricotta and a tablespoon of olive oil
10
Season with salt and pepper, blend them to a rough pure
11
Transfer the mash to a pan where the stakes were cooked and gently heat it for 1 minute
12
To serve, divide the pure among warmed plates and arrange the steaks on top
13
Finish with a pile of roasted tomatoes, a drizzle of olive oil and some steamed new potatoes
