Steak with Salsa Verde & Sweet Potato, White Bean Mash
Author: Nadia Felsch
Prep time:
Cook time:
Total time:
yield: 2 + extra salsa verde
- 1 garlic clove
- 2 big handfuls flat-leaf parsley
- ½ bunch fresh basil
- 1 handful fresh mint
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- 1-2 tablespoons red wine vinegar
- 8 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 1 medium sweet potato
- ¼ cup white cannellini beans
- Thumb unsalted butter, room temperature
- 2 tablespoons milk
- Salt and pepper, to taste
- 1 tablespoon olive oil, to cook
- 200g quality sirloin steak, room temperature
- Salt and pepper
- To make the salsa verde, first peel and crush the garlic
- Pick the herb leaves and chop together finely on a large board with the garlic and capers
- Place everything into a mixing bowl, add the mustard and vinegar
- Slowly stir in the oil until you achieve the right consistency
- Balance to taste with salt and pepper
- For the mash, wash the sweet potato well and chop into smaller pieces
- Heat a medium saucepan of water over med-high heat on the stove
- Once boiling, add sweet potato and cook for 15 minutes or until soft
- Remove, drain and add to a mixing bowl
- Use a fork, masher or food processor to mash the sweet potato
- Add remaining ingredients and combine until smooth and creamy
- For the steak, bring a grill or frypan to med-high heat on the stove
- Add oil
- Season the steak on both sides and rub well
- Once oil is hot, add the steak and cook 4 minutes a side (medium)
- Remove from heat, cover to keep warm and allow to rest for 4 minutes
- Slice once rested
- Assemble the plate with mash, add steak and salsa verde to top
Recipe by Nadia Felsch at https://nadiafelsch.com/2017/07/03/steak-with-salsa-verde-sweet-potato-white-bean-mash/
3.4.3177