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Pepper Steak with Roasted Baby Tomatoes and Summer Purée

Crushed peppercorn-crusted sirloin steaks served with roasted vine tomatoes and a vibrant green vegetable and ricotta purée.

High ProteinSummerSteakSirloinVegetable Purée
Estimated Nutrition
Calories
646.1
kcal / serving
2584.5 kcal total
Carbs
13.7g
per serving
54.8 g total
Fat
43.8g
per serving
175.2 g total
Protein
49.6g
per serving
198.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
150
g
Ricotta
2
tbsp
Parmesan
freshly grated
15
g
Butter
one knob
LegumesPulses
200
g
Broad Bean
fresh or frozen and defrosted
Meat
175
g
Sirloin Steak
at least 2.5cm thick; quantity is per steak
NutsSeeds
2
tbsp
Mixed Whole Peppercorns
lightly crushed
5
g
Maldon Sea Salt
to taste
2
tbsp
Mint
freshly chopped
2
tbsp
Chive
freshly snipped
OilsFats
45
ml
Extra Virgin Olive Oil
divided use
15
ml
Olive Oil
light olive oil for frying
Vegetables
12
piece
Baby Tomatoes
on the vine
200
g
Green Bean
topped and halved diagonally
200
g
Pea
fresh or frozen
200
g
Asparagus
trimmed

Method

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