Peppered steaks with green pea smash
( SERVES 4 )
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|4||Beef rump steaks, 150g each (rump, scotch, sirloin, or fillet steak)|
|1||Salt & freshly ground pepper, to season|
Green pea smash
|3||Floury potatoes, medium-sized (such as agria)|
|3 cups||Frozen peas|
|2 tbsp||Sour cream|
|2 tbsp||Milk, hot|
|2 tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
- Heat a large frying pan or char-grill pan over a high heat until very hot. Spray steaks with a film of oil and season with salt and plenty of black pepper.
- Add steaks to the pan and cook for 2 to 3 minutes (depending on the thickness of the steaks and your preference), turn once and cook for 2 to 3 minutes on the other side for medium-rare. Serve immediately with green pea smash and your favourite chutney on the side.
Green Pea Smash
- Peel and chop potatoes into even sized pieces. Cook in boiling salted water until tender. Add peas for the final minute of cooking time. Drain well and coarsely mash with a vegetable masher.
- Add sour cream, milk and olive oil and beat until well mixed. Season with salt and pepper to taste.