Ginger & Sesame Rump Steak with Creamy Chive Mash, grilled Butternut and Green Beans

So easy, so tasty and so satisfying (if you are a vegetarian, please move on to the next recipe). Sometimes there's nothing like a good steak, the difference with this, is the flavours, if you get the balance right and there's not one overpowering the other - then Bam! Explosion in your mouth. Divine. Ah... the carnivore within.

Ingredients:

Steak of your choice
A clove of garlic
x3 spoons of sesame oil
A squeeze of lemon
An inch or more of ginger
Splash of soy sauce
Handful of chives
Knob of butter
Dash of milk – warm
A couple potatoes
A small butternut
Handful of green beans

In a bowl; mix sesame oil, squeeze of lemon, grated ginger and grated garlic and splash of soy sauce. Pop steaks in and leave to marinade for 30 minutes. Put oven on to 180 and peel potatoes. Boil potatoes and slice butternut in to 1cm discs, place on an oven tray with a dash of olive oil (and sweet chili sauce if you have).

Place butternut discs in a hot oven. Mash cooked potatoes, add warm milk (or cream if you have), a knob of butter, chopped chives and season. Set aside and keep warm. Warm griddle pan. Either steam or boil green beans, drain them and add a knob of butter and seasoning. Turn butternut discs.

Place marinated steaks in griddle pan; pour remaining marinade into a separate frying pan and heat. Turn steaks and start plating up. Mash, then butternut discs then place steaks on top. Serve beans on the side and pour some of the marinade sauce over the top. Enjoy!