Steak with Cheesy Mash
and Tomato Salsa
When our chefs do mash, they like using their i-mash-inations! Whether it's garlic mash, swede or sweet potato, we're pushing the boundaries of mashness. This cheesy mash is a gentle, creamy way to bring together our succulent, juicy steak and sweet and tangy tomato salsa.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Red Potato
1
Cherry Tomatoes
1
Echalion Shallot
¼
Tarragon
2
Tomato Ketchup
(Contains Celery)
1
Balsamic Vinegar
(Contains Sulphites)
4
Flank Steak
1
Ground Coriander
125
Mature Cheddar Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Peel and chop the potato into 2cm chunks. Pop into a pot of water with a pinch of salt and put on high heat. When boiling, reduce the heat to medium and cook for 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through.
While your potato cooks, prepare the salsa. Cut the cherry tomatoes in half through the equator. Pop them in a bowl with a pinch of salt.
Cut the shallot in half through the root, peel and then chop into ¼cm chunks (or as small as you can!). Mix this with your tomatoes. Pick the leaves from the tarragon, discard the stalks and then chop the leaves. Add these to your tomatoes and shallot and mix well.
Stir the ketchup and balsamic vinegar into your salsa and add a splash of olive oil. Give it a good stir and leave to one side.
Place the steak on a plate and drizzle over a splash of oil. Season each steak with a pinch of salt and a good grind of black pepper. Sprinkle over the ground coriander and then massage all of these ingredients into your steak. Wash your hands, then grate the cheese on the coarse side of your grater.
Once your potato is cooked, drain in a colander and allow the steam to escape for 2 mins. Tip: This will create a drier, fluffier mash! Mash your potato with a potato masher or fork and add your cheese, a knob of butter and a splash of milk (if you have some!). Mix well and then add more salt and black pepper to taste.
Heat a frying pan on high heat (no oil)and when it is very hot, carefully lay your steak in the pan to sear. We like our steak medium rare and cook it for 3-4 mins on each side. If you like your steak well done, cook for another 1-2 mins on each side. When your steak is ready allow it to rest before slicing.
Cut each steak into eight thin slices. Serve a generous amount of cheesy mash and place your steak alongside. Spoon over your tomato salsa and enjoy!
