Strip steak with roasted cherry tomatoes and vegetable mash Recipe

Pour the prepared marinade over the strip steaks, ensuring they are well coated. Let them stand for at least 1 hour, or ideally, refrigerate them overnight for deeper flavor.

While the steaks marinate, cook the cherry tomatoes. Drizzle them with a little olive oil and season to taste, then cook in a grill pan until softened and slightly charred. Set them aside.

Transfer the cooked steaks to a plate and set them aside in a warm spot to rest. This allows the juices to redistribute, keeping the meat tender.

For the mash, bring a pot of water to a boil. Add the 250 grams green beans and 250 grams peas, cooking for 8 to 10 minutes until they are tender. Drain the vegetables and immediately cool them under cold water to stop the cooking and preserve their color. Transfer the cooled beans and peas to a food processor with the 250 grams ricotta and 1 tablespoon olive oil. Season with salt and pepper, then blend until you have a rough puree.

Return the vegetable mash to the pan where the steaks were cooked and gently heat it for about 1 minute, stirring occasionally, just to warm it through.

To serve, spoon the warm puree onto warmed plates. Arrange the rested steaks on top, then add a generous pile of the roasted cherry tomatoes. Finish with a final drizzle of olive oil and a side of steamed new potatoes, if using.