Rib Eye with Potato Cauliflower Cottage Cheese Mash and Salsa Verde

Serves 4

Time 30 minutes

Ingredients

4 x 180g pieces rib eye steak 

Extra virgin olive oil 

Salt and pepper 

Mash

4 large (770g) potatoes, peeled

Small head (700g) cauliflower 

1 cup cottage cheese 

3 cloves garlic, crushed 

¼ cup milk 

Chives for garnish 

Salsa Verde

1 cup parsley leaves

1 cup mint leaves

¼ cup extra virgin olive oil 

3 tbsp (40g) cornichons 

1 tbsp red wine vinegar 

1 clove garlic 

Pinch sea salt 

1-2 tbsp cold water 

To Serve

steamed broccolini or a fresh crunchy green side salad 

Method

Make the salsa verde by adding all ingredients to a food processor and blitzing until smooth. Transfer to a container and set aside.

Boil the potatoes and steam the cauliflower until soft, then transfer to a bowl and mash with cottage cheese, garlic and milk, season with salt and pepper, cover and set aside to keep warm.

Season rib eye steaks with salt, pepper and extra virgin olive oil on both sides.

Heat a grill plate on high heat, add olive oil to the pan to coat, then cook the steak for around 4 minutes each side for medium rare. You can turn them throughout to ensure even cooking (i.e. 2 minute intervals).

Set aside to rest for 5 minutes. Dollop mash onto serving plates, followed by broccolini, thinly slice the steak and pop alongside the vegetables. Finish with a drizzle of salsa verde and a good grind of black pepper.