Twist on steak a family smash
Rosemary steaks served with wedges and a broccoli and pea smash is a weeknight meal the whole family will love.
Smashing up broccoli and peas? Who would have thought? This combination of veges is a great way to sneak some more greens into the kiddies.
ROSEMARY-MARINATED BEEF WITH WEDGES, BROCCOLI-PEA SMASH AND AIOLI
Serves 4-5 Wedges 800g potatoes, cut into wedges 1 tablespoon olive oil
1 teaspoon dried mixed herbs or your favourite seasoning (e.g. Mexican – see below*) (optional)
Rosemary-marinated beef 600g beef rump, sirloin or scotch steaks (at room temperature) 1 tablespoon olive oil 1 tablespoon finely chopped rosemary leaves
cup water 1 teaspoon salt 1 head broccoli, cut into small florets, stalks diced 1 clove garlic, finely chopped 250g frozen peas, defrosted 11⁄ tablespoons chopped mint leaves 1 tablespoon olive oil 2 teaspoons butter
cup aioli, to serve. If you don’t have aioli, use good quality mayonnaise mixed with a clove minced garlic and a little lemon or lime juice. Preheat the oven to 220°C. Line an oven tray with baking paper. Toss the potatoes with the oil in the prepared tray, season with salt, dried herbs or seasoning (if using) and bake for 25-30 minutes until golden and crispy. Turn once during cooking. Pat the beef dry with paper towels, put on a plate and drizzle with a little oil. Season with salt and pepper, rub in the rosemary and allow to marinate for 10 minutes. When the potatoes have 12 minutes’ cooking time remaining, cook the broccoli-pea smash. In a large saucepan (with a lid), bring the water and salt to the boil. Add the broccoli and garlic and cook over low heat, covered, for 6 minutes until tender. Make sure the broccoli has enough water to stop it catching the bottom of the saucepan, adding extra water if required. Add the peas, stir once, remove from the heat and allow to steam,