Speedy Steaks with Cheesy Chive Mash
Mash potatoes can be a bit of a personal thing. Everyone remembers their favourite mash eaten during childhood: for some it’s a creamy puree as light as air, for others, a coarse lumpy affair strewn with flavoursome skins. Consider this your Sunday going out mash, it’s popped on its best hat and shined its shoes (well, it’s full of chives and cheddar cheese). We’d never try to replace your favourite mash, but we reckon this one might be up there with the best.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 kg
potatoes
1 head
broccoli
200 g
green beans
½ block
Cheddar cheese
(Contains: Milk;)
1 bunch
chives
6
Beef Rump Minute Steaks
Not included in your delivery
1 tbs
butter
(Contains: Milk;)
1 tbs
milk
(Contains: Milk;)
2 tsp
olive oil
Utensils
Cooking Steps
To prepare the ingredients, peel the potatoes and cut into 2 cm pieces. Cut the broccoli into small florets. Trim the green beans and finely chop the chives. Grate the Cheddar cheese.
Place the potatoes in a large pot of salted water. Bring to the boil. Simmer for 15 minutes. Add the broccoli and green beans and simmer for a further 4-5 minutes or until the potatoes and broccoli are tender. Drain. Remove the beans and set aside. Return the potatoes and broccoli back to the same pot with the butter, milk, Cheddar cheese and chives. Mash everything together until smooth. Season to taste with salt and pepper.
Meanwhile, heat the olive oil in a large frying-pan or BBQ over a medium-high heat. Cook the beef rump minute steaks for 1 1⁄2 minutes on one side and 30 seconds on the other for medium rare, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2-3 minutes to rest.
To serve, divide the cheesy broccoli, green beans and speedy steaks between plates. Enjoy!
