Steak with Cheese-Crusted Cauliflower and Kumara Pea Mash

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Toss cauliflower on prepared tray with a drizzle of olive oil and season with salt and pepper. Bake for 12–14 minutes until tender, turning once during cooking.
3. Cook kumara in pot of boiling water for about 12 minutes until soft. Drain well and return to pot with peas and butter. Mash until kumara is smooth and season to taste with salt and pepper. Set aside and keep warm.
4. In a medium bowl combine all remaining cheese-crusted cauliflower ingredients and mix well. Remove cauliflower from oven and sprinkle cheese crumb mixture over. Return to oven and bake a further 6–8 minutes until crust is golden and crispy (check regularly to avoid burning).
5. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on high heat. Pat beef dry with paper towels and season with salt and pepper. Fry for 2–3 minutes each side, for medium-rare (depending on thickness). Set aside to rest, covered with foil, for 2–3 minutes before slicing thinly against the grain.
6. Divide cheese-crusted cauliflower and kumara pea mash between plates and top with sliced beef.