Skip to content

Balsamic Steak with Crushed Baby Potatoes and Roasted Root Vegetables

Balsamic Steak with Crushed Baby Potatoes and Roasted Root Vegetables Balsamic Steak with Crushed Baby Potatoes and Roasted Root Vegetables
4 people 20 minutes 40 minutes

Ingredients

  • 100 ml Balsamic Vinegar
  • 1 tsp Rapeseed Oil
  • 500 g SuperValu Baby Potatoes
  • 70 g SuperValu Butter
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf chopped
  • 1 tbsp SuperValu Fresh Rosemary chopped
  • 1 clove SuperValu Garlic crushed
  • 2 cloves SuperValu Garlic
  • 1 tbsp SuperValu Parmesan Cheese Shavings grated (optional)
  • 4 - SuperValu Quality Irish Beef Striploin approx 180g each
  • 0 - SuperValu Salt

Roasted Root Vegetables

  • 2 - Carrots cut into chunks
  • 1 - SuperValu Butternut Squash cut into chunks
  • 0 - SuperValu Fresh Parsley Flat Leaf chopped to garnish
  • 2 cloves SuperValu Garlic crushed
  • 2 tbsp SuperValu Honey
  • 1 tbsp SuperValu Olive Oil
  • 1 medium SuperValu Onion thinly sliced
  • 1 - SuperValu Parsnip cut into chunks

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Place the carrots, parsnips, butternut squash and onions onto a large baking tray. Drizzle with oil and honey and season lightly with salt and pepper.
  3. Roast for 30-35 minutes until the vegetable have softened and slightly caramelised - stir during the cooking process to ensure all vegetables are cooked through. Sprinkle with chopped parsley when cooked.
  4. In the meantime, combine the garlic and ¾ of the balsamic vinegar in a bowl. Add the steak and place in the fridge for 30 minutes to marinate.
  5. Place the potatoes into a saucepan of lightly salted boiling water, add the whole garlic cloves and cook for 18-20 minutes until softened.
  6. Drain the potatoes and garlic, then crush the potatoes with a potato masher and set aside for a moment.
  7. In a separate bowl, using a fork, gently mash the garlic.
  8. Melt the butter in a small pan and add the mashed garlic and herbs.
  9. Season with some salt and pepper.
  10. Toss the crushed potatoes into an ovenproof dish and pour the garlic-and-herb butter over the potatoes.
  11. Pop into the oven for 10-15 minutes until slightly crisp on top.
  12. In the meantime, drizzle a little oil onto a griddle pan and add the steaks.
  13. Cook for 2-3 minutes on each side (for medium), depending on thickness.
  14. Remove from the heat and set aside to rest for 5 minutes.
  15. To serve, place a steak on each plate with some crushed potatoes, drizzle the remaining balsamic vinegar over the steak and serve with some roasted root vegetables.

*Check Coeliac Society of Ireland Food List for gluten free brands.

Secure payments with: Mastercard Visa