Rib-eye Steak with Sweet Potato Mash and Broccoli Stalks

Ingredients

• 800 g sweet potatoes
• 40 g Butter
• 250 ml milk
• Salt
• Cayenne pepper
• nutmeg (ground)
• 4 rib-eye steaks (about 200-250 g each)
• 2 tbsp plant oil
• black pepper (freshly ground)
• 500 g broccoli stalks
• 1 red chili pepper
• 1 Pomegranate
• 4 tbsp plain yogurt
• coarse Sea salt

Instructions

1. 1.

   Wash the sweet potatoes and steam them in their skins for about 30 minutes.

2. 2.

   Then peel, press through a potato masher, and let some steam escape. Add butter flakes and stir in hot milk with a wooden spoon until the mash is creamy. Season with salt, cayenne pepper, and nutmeg.

3. 3.

   Preheat the oven to 100°C fan.

4. 4.

   Sear the beef steaks in a large or two medium grill pans over hot plant oil for about 3-5 minutes on each side, depending on desired doneness. Season with salt and pepper and wrap in foil. Let rest in the preheated oven for about 8-10 minutes.

5. 5.

   Clean the broccoli stalks, separate individual stems, wash them, and steam over hot water vapor in a closed pot for about 5 minutes. Wash, peel, and slice the chili thinly. Halve the pomegranate and gently knock out the seeds. Spread the mash on plates, sprinkle with pomegranate seeds, drizzle some yogurt over each. Arrange the steak and broccoli beside it and garnish with chili rings and coarse sea salt.