Beef Steaks with Balsamic Tomatoes and Garlic Mash



300 grams aged grass-fed rump steaks
400 grams Desiree potatoes
60 grams rocket
2 roma tomatoes
1 sprig rosemary
2 cloves garlic
0.5 bunches asparagus
10 grams butter*
2 tsp balsamic vinegar*
2 tbsp milk*
extra virgin olive oil*
salt & pepper*

*pantry item


– pre-heat oven to 200C
– wash and halve tomatoes
– wash and srip rosemary leaves from stem
– wash and trim asparagus
– wash rocket
– peel and chop potatoes
– peel and crush garlic


1. 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.
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. 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.
4. Serve steaks over mash topped with tomatoes and asparagus. Garnish with rocket.

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