Sherry steak with mash recipe
 Beautifully seasoned steak slices with olive oil mash and a crisp salad is perfect for summer evenings. You could even take this for lunch cold. 1 kg/2lb 2oz potatoes, such as King Edward or Maris Piper, peeled, cut into equal-sized pieces2 garlic cloves, peeled2 bay leavessalt and freshly ground black pepper75-110ml/3-4fl oz extra virgin olive oil 1 kg/2lb 2oz potatoes, such as King Edward or Maris Piper, peeled, cut into equal-sized pieces 2 garlic cloves, peeled 2 bay leaves salt and freshly ground black pepper 75-110ml/3-4fl oz extra virgin olive oil 4 x 200g/7oz slices fillet steak, sliced into 1cm/½in wide stripssalt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for drizzling1 garlic clove, peeled, finely diced1 fresh rosemary sprig1 x 225g/8oz jar piquillo peppers, drained, sliced6 tbsp dry oloroso sherry4 fresh flatleaf parsley sprigs, leaves only, chopped4 fresh mint sprigs, chopped 4 x 200g/7oz slices fillet steak, sliced into 1cm/½in wide strips salt and freshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for drizzling 1 garlic clove, peeled, finely diced 1 fresh rosemary sprig 1 x 225g/8oz jar piquillo peppers, drained, sliced 6 tbsp dry oloroso sherry 4 fresh flatleaf parsley sprigs, leaves only, chopped 4 fresh mint sprigs, chopped 2 heads crisp lettuce, such as Romaine lettuce, leaves separated, sliced25g/1oz flaked toasted almonds1 pinch hot smoked paprika 2 heads crisp lettuce, such as Romaine lettuce, leaves separated, sliced 25g/1oz flaked toasted almonds 1 pinch hot smoked paprika Method For the olive oil mash, place the potatoes into a large saucepan and just cover with cold water. Add a pinch of salt, the garlic, bay leaves and two tablespoons of the olive oil, then bring the water to the boil. Reduce the heat until the liquid is simmering, then continue to simmer for 10-15 minutes, or until the potatoes are tender. Drain well.Return the drained potatoes to the pan, then place the pan over the residual heat for a few seconds to drive off any excess moisture.Mash the potatoes until smooth using a potato masher or ricer. Stir in the olive oil until well combined, then season, to taste, with salt and freshly ground black pepper.Meanwhile, for the beef, season the strips of beef, to taste, with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan or wok over a high heat until it is almost smoking. Add the garlic, beef strips and rosemary and stir-fry for 1-2 minutes, or until the beef has browned.Add the piquillo pepper slices and continue to stir-fry for a further minute, then pour in the sherry and boil for 2-3 minutes, or until most of the liquid has evaporated.Remove the pan or wok from the heat, then stir in the chopped parsley and mint leaves. To serve, divide the sliced lettuce leaves equally among four serving plates. Spoon over the beef, vegetables and cooking juices. Drizzle over a little more extra virgin olive oil and sprinkle over the flaked almonds and smoked paprika. Spoon the olive oil mash alongside. For the olive oil mash, place the potatoes into a large saucepan and just cover with cold water. Add a pinch of salt, the garlic, bay leaves and two tablespoons of the olive oil, then bring the water to the boil. Reduce the heat until the liquid is simmering, then continue to simmer for 10-15 minutes, or until the potatoes are tender. Drain well. For the olive oil mash, place the potatoes into a large saucepan and just cover with cold water. Add a pinch of salt, the garlic, bay leaves and two tablespoons of the olive oil, then bring the water to the boil. Reduce the heat until the liquid is simmering, then continue to simmer for 10-15 minutes, or until the potatoes are tender. Drain well. Return the drained potatoes to the pan, then place the pan over the residual heat for a few seconds to drive off any excess moisture. Return the drained potatoes to the pan, then place the pan over the residual heat for a few seconds to drive off any excess moisture. Mash the potatoes until smooth using a potato masher or ricer. Stir in the olive oil until well combined, then season, to taste, with salt and freshly ground black pepper. Mash the potatoes until smooth using a potato masher or ricer. Stir in the olive oil until well combined, then season, to taste, with salt and freshly ground black pepper. Meanwhile, for the beef, season the strips of beef, to taste, with salt and freshly ground black pepper. Meanwhile, for the beef, season the strips of beef, to taste, with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan or wok over a high heat until it is almost smoking. Add the garlic, beef strips and rosemary and stir-fry for 1-2 minutes, or until the beef has browned. Heat the oil in a non-stick frying pan or wok over a high heat until it is almost smoking. Add the garlic, beef strips and rosemary and stir-fry for 1-2 minutes, or until the beef has browned. Add the piquillo pepper slices and continue to stir-fry for a further minute, then pour in the sherry and boil for 2-3 minutes, or until most of the liquid has evaporated. Add the piquillo pepper slices and continue to stir-fry for a further minute, then pour in the sherry and boil for 2-3 minutes, or until most of the liquid has evaporated. Remove the pan or wok from the heat, then stir in the chopped parsley and mint leaves. Remove the pan or wok from the heat, then stir in the chopped parsley and mint leaves. To serve, divide the sliced lettuce leaves equally among four serving plates. Spoon over the beef, vegetables and cooking juices. Drizzle over a little more extra virgin olive oil and sprinkle over the flaked almonds and smoked paprika. Spoon the olive oil mash alongside. To serve, divide the sliced lettuce leaves equally among four serving plates. Spoon over the beef, vegetables and cooking juices. Drizzle over a little more extra virgin olive oil and sprinkle over the flaked almonds and smoked paprika. Spoon the olive oil mash alongside.