• Steaks With Balsamic Tomatoes And Garlic Mash
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Steaks With Balsamic Tomatoes And Garlic Mash

Steaks With Balsamic Tomatoes And Garlic Mash

  1. 1 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 5 g Rosemary
  4. 30 g Rocket
  5. 1 cup Milk - PANTRY ITEM
  6. 1 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 200 g Desiree Potatoes
  9. 5 g Butter - PANTRY ITEM
  10. 1 tsp Balsamic Vinegar - PANTRY ITEM
  11. 0 Bunch Asparagus
  12. 150 g Aged Grass-Fed Rump Steaks
  1. 2 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 10 g Rosemary
  4. 60 g Rocket
  5. 2 cup Milk - PANTRY ITEM
  6. 2 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 400 g Desiree Potatoes
  9. 10 g Butter - PANTRY ITEM
  10. 2 tsp Balsamic Vinegar - PANTRY ITEM
  11. 1 Bunch Asparagus
  12. 300 g Aged Grass-Fed Rump Steaks
  1. 3 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 15 g Rosemary
  4. 90 g Rocket
  5. 3 cup Milk - PANTRY ITEM
  6. 3 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 600 g Desiree Potatoes
  9. 15 g Butter - PANTRY ITEM
  10. 3 tsp Balsamic Vinegar - PANTRY ITEM
  11. 1 Bunch Asparagus
  12. 450 g Aged Grass-Fed Rump Steaks
  1. 4 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 20 g Rosemary
  4. 120 g Rocket
  5. 4 cup Milk - PANTRY ITEM
  6. 4 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 800 g Desiree Potatoes
  9. 20 g Butter - PANTRY ITEM
  10. 4 tsp Balsamic Vinegar - PANTRY ITEM
  11. 1 Bunch Asparagus
  12. 600 g Aged Grass-Fed Rump Steaks
  1. 6 Each Tomatoes
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 30 g Rosemary
  4. 180 g Rocket
  5. 6 cup Milk - PANTRY ITEM
  6. 6 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1200 g Desiree Potatoes
  9. 30 g Butter - PANTRY ITEM
  10. 6 tsp Balsamic Vinegar - PANTRY ITEM
  11. 2 Bunch Asparagus
  12. 900 g Aged Grass-Fed Rump Steaks

Prep:

  1. Wash and strip rosemary leaves from stem.
  2. Wash rocket.
  3. Peel and crush garlic.
  4. Pre-heat oven to 200c.
  5. Wash and trim asparagus.
  6. Wash and halve tomatoes.
  7. Peel and chop potatoes.

Method:

  1. Season steaks with salt and pepper. Cook on a lightly oiled, heated barbecue hot plate or non stick frying pan over a medium to high heat for about 3 to 4 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.
  2. Meanwhile, make garlic mash. Gently boil potatoes in a large pan of water until tender. Drain. Return to pan with garlic. Cook, stirring, over a low heat until dry. Mash until smooth. Stir in butter and milk. Season with salt and pepper.
  3. Combine tomatoes with oil, vinegar and rosemary and spread over a lined baking tray. Season with salt and pepper. Cook in the oven for 15 minutes. Add asparagus and cook for a further 5 minutes, or until asparagus is tender.
  4. Serve steaks over mash topped with tomatoes and asparagus. Garnish with rocket.
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