Beef with Balsamic Tomatoes, Parmesan Thyme Mash and Rocket Salad

Beef with Balsamic Tomatoes, Parmesan Thyme Mash and Rocket Salad

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, September 25, 2016.
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This rocket salad is delicious and goes perfectly with the creamy mash and rich beef steak.

Ingredients

PARMESAN THYME MASH

  • PARMESAN THYME MASH 400g potatoes, peeled and diced 2–3cm
  • 1 1/2 teaspoons butter
  • 2 tablespoons milk
  • 3 tablespoons finely grated parmesan cheese
  • 1 teaspoon finely chopped thyme leaves

ROCKET SALAD

  • 1 pear
  • 1/2 block parmesan cheese
  • 1/2 bag rocket leaves
  • 1 1/2 teaspoons extra-virgin olive oil (optional)
  • 1 1/2 teaspoons balsamic vinegar (optional)

BEEF WITH BALSAMIC TOMATOES

  • 300g beef rump steaks (at room temperature)
  • 1/2 - 3/4 can cherry tomatoes
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon chopped thyme leaves

Steps

  1. a medium pot of salted water to the boil. Preheat BBQ grill to high (if using)
  2. Cook potatoes in pot of boiling water for 12–15 minutes, until very soft. Drain well and return to pot with butter, milk, first measure of parmesan and first measure of thyme. Mash until smooth and season with salt and pepper. Cover and keep warm.
  3. While potatoes cook, prepare salad. Remove core from pear and thinly slice; use a vegetable peeler to shave parmesan into thin strips, until you have about ¼ cup worth. Place both in a medium bowl with rocket and set aside.
  4. Heat a drizzle of oil in a medium fry-pan on high heat. Pat beef dry and season with salt and pepper. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil to rest for 5 minutes. Return pan to medium heat.

Nutritional Information

Energy 2082 kj
498 kcal
Protein 39.9g
Carbohydrate 38.7g
Fat 19.5g