Who doesn't love a beautiful piece of steak with mash especially when its paired with a zingy salsa verde! This crowd-pleasing dish is easy to make and super tasty. Better yet the kūmara makes for a hearty and healthier option with less carbs.
Prep time: 15 mins
Cooking time: 30 mins
Skill level: Easy as
|1 kg||Orange kūmara, peeled and cut into 3-4cm chunks|
|2 Tbsp||Pams Moroccan Capers|
|1||Garlic clove, crushed|
|¼ cup||Pams Extra Virgin Olive Oil|
|600 g||Sirloin/porterhouse steaks|
|Grated zest and juice of ½ lemon|
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- Put the kūmara in a pan of salted water. Bring to a boil, lower the heat to a simmer and cook for 20 minutes or until the kūmara is tender. Drain well, season with salt and pepper and mash. Keep covered until required.
- For the salsa verde, chop the anchovies and capers finely and put into a small bowl with the crushed garlic. Finely chop the parsley, add to the bowl along with the lemon zest and juice. Add 3 tablespoons of olive oil.
- Rub the remaining oil over the steaks and season with salt. Heat a frying pan over high heat and cook the steaks for 3 minutes each side for medium rare (or adjust time according to how well-cooked you like the steaks). Remove from the pan and set aside to rest in a warm place for 5 minutes before slicing.
- Serve the steak with the mash and spoon over the salsa verde.
- For a salsa verde with a little more kick try adding dried chilli flakes to the mix.
- Serve with a side of green vegetables such as broccoli, Brussels sprouts or braised silverbeet.
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