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.

Matamata Chronicle - - Classified -

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.


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

Broc­coli-pea smash:

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,

*Mex­i­can sea­son­ing:

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.