Steak with Beetroot Mash
On our recent trip to Bali we ate at the most amazing restaurant called Indus, which is in Ubud and has a fantastic view of the Tjampuhan river and surrounding hills. The food here was incredible, so good infact that I decided to book onto one of the cooking classes. You can read all about that and find a delicious recipe for one of the dishes here.
This steak and beet mash recipe is partially inspired by a meal I ate at Indus (Tunisian Salad on a bed of Beetroot Mash). I’d never had beetroot mash before and it was incredible so I’ve not even been home a week yet and have already experimented to find the perfect healthy recipe for the blog.
Hope you like it.
Serves 2.
Ingredients:
2 fillet steaks
1/2 cup/115g kale
1tsp. sesame seeds
1 beetroot
2 medium potatoes
1 garlic bulb, crushed
1tsp. mixed herbs
1tsp. oregano
3/5 cup/150ml unsweetened almond milk
Method:
- Peel the beetroot and chop into small chunks. Place in a pan of boiling water and leave for approx. 30 minutes (until the beetroot has softened).
- Meanwhile peel the potatoes and chop into small chunks then place in a separate pan and boil until softened (approx. 20 minutes), then drain and add the mixed herbs, oregano, garlic and almond milk. Mash until creamy then set aside until the beetroot is ready.
- In a frying pan add a few sprays of olive oil spray and fry the steaks on a high heat for 1 minute each side. Turn down to a medium heat then continue frying the steaks for 3 minutes each side (for medium rare. If you like your steak cooked well done add an extra minute or just cook for 2 minutes for rare).
- Place the kale and sesame seeds in another frying pan and wilt until softened.
- When the beetroot is ready, drain then add to the pan with the mashed potatoes and mash until creamy and fully combined.
- Plate up and serve.
Krazy Kiwi x
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