Sensational summer steak
Try this jazzed-up version of the classic steak and mash.
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.
STEAK WITH BALSAMIC TOMATOES, THYME MASH AND ROCKET, PEAR AND PARMESAN SALAD Serves 4-5 Thyme mash 800g potatoes, peeled, diced 2-3cm 1 tablespoon butter 3-4 tablespoons milk 1⁄3 cup finely grated parmesan cheese 2 teaspoons finely chopped thyme leaves Rocket, pear and parmesan salad 1 pear 1⁄3 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.