Sen­sa­tional sum­mer steak

Try this jazzed-up version of the clas­sic steak and mash.

Matamata Chronicle - - Your Paper, Your Place -

The weather’s warm­ing up, so it’s time to use your out­door kitchen – this steak would be per­fect cooked on the bar­be­cue. Parme­san cheese and thyme leaves are a de­li­cious ad­di­tion to the mash. Make sure you bring your steak to room tem­per­a­ture be­fore cook­ing to en­sure it cooks evenly.


Serves 4-5 Thyme mash 800g pota­toes, peeled, diced 2-3cm 1 ta­ble­spoon but­ter 3-4 ta­ble­spoons milk

cup finely grated parme­san cheese 2 tea­spoons finely chopped thyme leaves Rocket, pear and parme­san salad 1 pear

cup shaved or finely grated parme­san cheese 120-150g rocket leaves driz­zle of ex­tra-vir­gin olive oil and bal­samic vine­gar (op­tional) To serve 600g beef sir­loin, scotch or fil­let steaks (at room tem­per­a­ture) 1 can cherry toma­toes 2 tea­spoons bal­samic vine­gar 2 tea­spoons brown sugar 1 ta­ble­spoon chopped thyme leaves Bring a large saucepan of salted wa­ter to boil. Pre­heat the bar­be­cue to high (if us­ing). Cook the pota­toes in the saucepan of boil­ing wa­ter un­til soft, 12-15 min­utes. Drain well and re­turn to the saucepan with the but­ter, milk, parme­san and thyme. Mash un­til smooth and sea­son with salt and pep­per. Cover to keep warm. While the pota­toes cook, pre­pare the salad; re­move the core from the pear and slice thinly. Put in a medium bowl with the parme­san and rocket and set aside. Heat a driz­zle of oil in a large fry­ing

Bring out the bar­bie and whip up this tasty twist on steak and mash.

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