Classic steak with mash and green beans



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800g potatoes, chopped
2/3 cup (160ml) hot milk
80g butter, cubed
2 tablespoons Beerenberg Coopers Ale Barbeque Sauce
1½ tablespoons Worcestershire sauce (see tip)
1 garlic clove, crushed
4 x 150g steaks
½ cup (125ml) chicken stock
steamed green beans, to serve

$4 per serve

kJ 2190, fat 24g, sat fat 14g.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook potato in a large saucepan of salted water on high heat for 10-15 minutes, until tender. Drain and return to pan. Stir on medium heat for 1 minute, until dry. Mash, adding hot milk and butter. Season to taste.

Meanwhile, combine barbecue sauce, Worcestershire sauce and garlic in a shallow bowl. Add steak and turn to coat. Heat a lightly oiled char griller or frying pan on high. Reserving marinade, cook steaks for 2-3 minutes each side for rare, or until cooked to your liking.

Combine reserved marinade and stock in a small saucepan on high. Bring to boil and simmer for 2-3 minutes, until slightly reduced. Serve steaks with mashed potato and steamed green beans, and drizzle steaks with sauce.