Steak with Ricotta and Red Peppers

Steak with Ricotta and Red Peppers

The best trick for cooking steaks in a hurry is to flatten them with the base of a saucepan until they are about 5mm thick. This not only allows them to cook in a minute on each side, it also tenderises the steak, so the cheaper, more flavoursome cuts like rump are ideal.

takes: 15 minutes
makes: enough for 2
2 steaks, about 1cm thick
4 roasted red peppers from the deli OR use a jar, cut into ribbons
200g (7oz) ricotta
1 tablespoon lemon juice
1 bag salad leaves

1. Using the base of a saucepan, bash steaks out until they are half the thickness. Rub with olive oil. Season.

2. Preheat a frying pan on very high heat.

3. Sear steaks for a minute on each side, or until cooked to your liking. Remove from the pan and rest on warm dinner plates.

4. Cook peppers for a minute or until heated through.

5. Place a dollop of ricotta on each steak and top with warm peppers.

6. Mix lemon juice with 2 tablespoons extra virgin olive oil and dress salad leaves. Serve as a side.

Variations

vegetarian – replace the steaks with large field mushrooms, eggplants or tofu. They’ll need about 5 minutes on each side.

vegan – use mushrooms instead of the steaks and hummus instead of the ricotta.

hot! – serve with a drizzle of chilli oil or add 1-2 finely chopped red chillies to cook with the peppers.

budget – use smaller steaks or try beef sausages instead.

carb lovers / more substantial – serve steak with roast potatoes or easy home fries.

more dubstantial (low carb) – larger steak.

home cooked red peppers – try this recipe.

paleo (gluten, grain + dairy-free) – serve mashed avocado, macadamia ricotta or hummus instead of the ricotta.

more veg – add grilled eggplant and/or zucchini with the pepper.

keto / ultra low carb – serve steaks with chive butter instead of ricotta and peppers.

Waste Avoidance Strategy

steaks – freeze.

roasted red peppers – in an unopened jar will last in the pantry for months.

ricotta – unopened ricotta in a tub usually has a shelf life of a few weeks. Can be frozen.

lemon – will keep for months in a plastic bag in the fridge.

mixed salad leaves – use for another meal or freeze it (will wilt when defrosted though).

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