Cape Town Steak with Sweety Drop Relish

Instructions

1
Cook Within: When slicing steak, we recommend finding the parallel lines of muscle fiber running down the meat (called the grain), and slicing perpendicular to them, cutting “against the grain.” This makes sliced steak easier to chew, since the muscle fibers are already broken up for you. Piri piri sauce, which inspired this relish, is very popular in some African countries (including South Africa... hence the “Cape Town”), but is Portuguese in origin. The Sweety Drop peppers are from an entirely different hemisphere: they were originally discovered in the Peruvian jungle.
2
Peel and cut potatoes into large chunks. Bring a: small pot with potatoes, 1 tsp. salt, and enough water to cover to a boil over high heat. Reduce to a simmer and cook until potatoes until fork tender, 12-15 minutes. While potatoes simmer, mince roasted red peppers. Drain Sweety Drop peppers and mince. Stem and coarsely chop oregano. Coarsely chop half the peas, or crush with the bottom of a small pot. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.
3
Heat a medium pan over medium-high heat. Add: 2 tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.
4
Remove steaks from pan and wipe pan clean. Rest: steaks 5 minutes before slicing.
5
Drain potatoes in colander and return to pot. Add: half the butter (reserve remaining for peas), half the milk, and mash with a potato masher or fork until smooth. Add remaining milk 2 Tbsp. at a time to achieve desired smoothness. Season with ½ tsp. salt and a pinch of pepper. Set aside and keep warm.
6
Make the Peas: Return pan used for steaks to medium heat. Add 1 tsp. olive oil and peas (mashed and whole) to pan. Cook, stirring often, until heated through, 2 minutes.
7
Season with ½ tsp. salt and a pinch of pepper and: remove from burner.
8
Combine roasted red peppers, Sweety Drop: peppers (to taste), balsamic vinegar, honey, and half the oregano (reserve remaining for peas) in a Set aside to let flavors marry.
9
Plate the Dish: Place a serving of mashed potatoes on a plate and half-mashed peas next to them. Spoon Sweety Drop relish in front and top with steak. this recipe. If using regular table salt, reduce measured amounts by half. • Color changes in vacuum- packaged red meat from red to reddish-brown are normal, as a result of a naturally occurring chemical reaction called oxidation. Use your judgment! Please don’t cook protein if you notice an odor, a glassy sheen, or unusual stickiness. twice. Half is added to mashed potatoes and remaining is used in half-mashed peas. peppers are a mix of mild heat and sweetness. Go ahead and try one, then use to taste. twice. Half flavors Sweety Drop relish and remaining is added to half-mashed peas. the recipe before you start–we promise it will be time • Place a colander in the sink

Ingredients

Instructions