Steak with Beetroot Mash

September 23, 2017
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Photo by MyNutriCounter
  • Serves 2
Author Notes

On our recent trip to Bali we ate at the most amazing restaurant, called Indus, which is in Ubud. It has a fantastic view of the Tjampuhan river and surrounding hills and the food is incredible, so good that we decided to book onto one of the cooking classes. The recipe can be found here - —Nikki Brown

What You'll Need
  • 2 pieces fillet steaks
  • 115 grams kale
  • 1 teaspoon sesame seeds
  • 2 pieces medium potatoes
  • 1 teaspoon mixed herbs
  • 150 milliliters unsweetened almond milk
  • 1 piece beetroot
  • 1 piece garlic clove, crushed
  1. 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).
  2. Meanwhile peel the potatoes and chop into small chunks, then place in a separate pan and boil until softened (approx. 20 minutes). Drain, then add the mixed herbs, oregano, garlic and almond milk. Mash until creamy then set aside until the beetroot is ready.
  3. In a frying pan add a few sprays of olive oil 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 (this is for medium rare. If you like your steak cooked well done add an extra minute or just cook for 2 minutes for rare).
  4. Place the kale and sesame seeds in another frying pan and wilt until softened.
  5. When the beetroot is ready, drain, then add to the pan with the mashed potatoes and mash until creamy and fully combined.
  6. Plate up and serve.

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