Better Steak N Mash
The steak rests on a board of chopped oregano, garlic and lemon zest, so the resting juices make the sauce for you. Peas go in with the potatoes because why dirty another pot.
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
INGREDIENTS
2 x 350g New York strip steaks, at room temperature
1 garlic clove, crushed
1/2 bunch oregano, leaves picked
1 tablespoon olive oil
zest of 1 lemon
1kg Dutch cream potatoes, peeled and quartered
1/3 cup Greek yoghurt
1 tablespoon wholegrain mustard
1 cup frozen peas
75g butter
salt and pepper
METHOD
For the mash, cook the potatoes in a large pot of boiling salted water for 15 minutes, or until very soft.
Heat a cast iron pan, grill pan or frying pan over high heat. Salt the steaks and massage with the oil. Cook for 4-5 minutes each side for medium rare.
Finely chop the oregano with the garlic and spread over a chopping board. Add the lemon zest and season with salt. Rest the steaks for 5 minutes on the bed of seasoned oregano.
Add the peas to the potatoes for 1 minute, then drain and return both to the pot. Add the butter, yoghurt and mustard and mash. Season with salt and pepper.
Thickly slice the steaks and serve with the mash.
HINTS
The board is the sauce. Chop the oregano, garlic and zest straight onto it and let the resting juices do the rest, then scrape it all over the sliced steak.
Room temperature steak cooks evenly. Straight from the fridge and the outside is done before the middle has warmed up.
Dutch creams mash best. Waxy potatoes go gluey no matter how gently you treat them.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 14000kJ (3360 calories)
Protein: 210g
Fat: 180g
Saturated fat: 90g
Carbohydrates: 200g
Sugars: 25g
Fibre: 25g
Sodium: 1800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.