Sherry steak with mash


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.


For the olive oil mash

  • 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

For the beef

  • 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

To serve