Striploin steaks with roasted baby tomatoes and vegetable puree
Four 150g striploin steaks, at least 2.5cm thick; 12 cherry tomatoes on the vine; two tablespoons of extra-virgin olive oil; sea salt and freshly ground black pepper; 550g prepared green vegetables, such as medium asparagus, green beans, and fresh or frozen broad beans and peas; two tablespoons each of chopped fresh mint and chives; 250g ricotta cheese; knob of butter and steamed new potatoes.
Preheat the oven to gas mark 4, 180ºC (350ºF ). Cut the cherry tomatoes into four portions of three and place in a small roasting tin. Drizzle over a little olive oil and season to taste. Roast for 12 to 15 minutes until they are lightly charred.
To make the purée, bring a large pan of salted boiling water to the boil. Add the vegetables (if using frozen, add about two minutes before the end of the cooking time ) and boil for four to five minutes until tender, then drain and cool under cold water. Remove the skins from the broad beans. Take out the asparagus and cut off the tips. Set them aside with about a quarter of the other vegetables.
Tip the remaining ingredients into a food processor with the herbs, ricotta and a tablespoon of olive oil. Season generously, then blend to a rough purée and tip into a heavy-based pan. Fold in the reserved vegetables and set aside.
Heat a little oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for two minutes on each side, then reduce the heat, add a knob of butter and cook for another two to four minutes, turning once, depending on how rare you like your meat. Transfer to a plate, set aside in a warm place to rest.
While the steaks are resting, gently heat the purée. To serve, divide the purée among warmed plates and arrange the steaks on top. Finish with a pile of roasted tomatoes, a drizzle of olive oil and some steamed new potatoes.
Steak kebabs with ketchup dressing
450g (1lb ) sirloin steak, diced; four shallots, cut into quarters; two courgettes, chopped; two red peppers, chopped; salt and black pepper, oil, balsamic or wine vinegar.
Dressing: three tablespoons of oil; one tablespoon of wine vinegar; three tablespoons of tomato ketchup; two tablespoons of Worcestershire sauce; a few drops of Tabasco; four shallots, finely chopped; a handful of chopped tarragon and salt and black pepper.
Thread the meat onto eight skewers with the shallots, courgettes and red peppers. Season with salt, black pepper, oil and balsamic vinegar.
Mix the dressing ingredients together.
Cook the kebabs on the barbecue or grill for three to six minutes on each side. Serve with the dressing and new potatoes.