Balsamic Steak with Crushed Baby Potatoes and Roasted Root Vegetables
4 people
20 minutes
40 minutes
Ingredients
- 100 ml Balsamic Vinegar
- 1 tsp Rapeseed Oil
- 500 g SuperValu Baby Potatoes
- 70 g SuperValu Butter
- 1 tbsp SuperValu Fresh Parsley Flat Leaf chopped
- 1 tbsp SuperValu Fresh Rosemary chopped
- 1 clove SuperValu Garlic crushed
- 2 cloves SuperValu Garlic
- 1 tbsp SuperValu Parmesan Cheese Shavings grated (optional)
- 4 - SuperValu Quality Irish Beef Striploin approx 180g each
- 0 - SuperValu Salt
Roasted Root Vegetables
-
2
-
Carrots
cut into chunks
-
1
-
SuperValu Butternut Squash
cut into chunks
-
0
-
SuperValu Fresh Parsley Flat Leaf
chopped to garnish
-
2
cloves
SuperValu Garlic
crushed
-
2
tbsp
SuperValu Honey
-
1
tbsp
SuperValu Olive Oil
-
1
medium
SuperValu Onion
thinly sliced
-
1
-
SuperValu Parsnip
cut into chunks
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the carrots, parsnips, butternut squash and onions onto a large baking tray. Drizzle with oil and honey and season lightly with salt and pepper.
- Roast for 30-35 minutes until the vegetable have softened and slightly caramelised - stir during the cooking process to ensure all vegetables are cooked through. Sprinkle with chopped parsley when cooked.
- In the meantime, combine the garlic and ¾ of the balsamic vinegar in a bowl. Add the steak and place in the fridge for 30 minutes to marinate.
- Place the potatoes into a saucepan of lightly salted boiling water, add the whole garlic cloves and cook for 18-20 minutes until softened.
- Drain the potatoes and garlic, then crush the potatoes with a potato masher and set aside for a moment.
- In a separate bowl, using a fork, gently mash the garlic.
- Melt the butter in a small pan and add the mashed garlic and herbs.
- Season with some salt and pepper.
- Toss the crushed potatoes into an ovenproof dish and pour the garlic-and-herb butter over the potatoes.
- Pop into the oven for 10-15 minutes until slightly crisp on top.
- In the meantime, drizzle a little oil onto a griddle pan and add the steaks.
- Cook for 2-3 minutes on each side (for medium), depending on thickness.
- Remove from the heat and set aside to rest for 5 minutes.
- To serve, place a steak on each plate with some crushed potatoes, drizzle the remaining balsamic vinegar over the steak and serve with some roasted root vegetables.
*Check Coeliac Society of Ireland Food List for gluten free brands.
