I love mash. I love it with lashings of butter and milk and loads of salt. My thighs however tend to take a different view. They have a habit of going against my tastebuds and they are embroiled in a war that will last for all of time. So once again my thighs rule and my tastebuds are left feeling sorry for themsleves and deflated. Ah ha, though, because little do the thighs know that the tastebuds are currently dancing with delight at tonight’s fancy feast. And so I share with you:
Lamb steaks on Parmesan and chive mash with warm tomato and basil salsa
2 x Lamb steaks (you can use beef or chicken breast but I used lamb tonight)
Cooking oil spray
1 teaspoon extra virgin olive oil
1/2 teaspoon finely chopped garlic
Chilli to your taste
Punnet of cherry tomatoes
1/3 cup chopped basil or coriander
300g potato, washed, peeled and chopped
1 tablespoon grated Parmesan
1 tablespoon chives
Season steaks with a sprinkle of cayenne pepper and garlic salt. Pan fry until cooked to your liking.
Meanwhile, boil potatoes until tender. Drain, reserving a small portion of the cooking water. Mash potatoes, using some of the cooking water for required creaminess. Stir in Parmesan and chives and season with pepper and a little salt. A little. 😉
In a nonstick pan, add oil, garlic and chilli and cook on low for 1 minute or until tomatoes are softened. Stir in basil or coriander.
Pile mash on a plate, top with steak and spoon over the salsa. And voilà – good ol steak and mash, the healthier way. 😀