Cape Town Steak with Sweety Drop Relish

with half-mashed peas and potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

They say not to fix what isn't broken, but we can't help tinkering with the classics around the edges. This dish gives you traditional steak and potatoes but with a Sweet(y) twist. Inspired by piri piri sauce, the relish spices the mild sweetness of Sweety Drop peppers with vinegar, honey, and oregano and pairs perfectly with the steak. We think you'll agree we're not so much messing with the classics as creating a new one.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 2 oz. Roasted Red Peppers
  • 2 oz. Sweety Drop Peppers
  • 2 Oregano Sprigs
  • 2 Flat Iron Steaks
  • Info
    0.9 oz. Butter
  • Info
    4 fl. oz. 2% Milk
  • 0.17 fl. oz. Balsamic Vinegar
  • ½ fl. oz. Honey
  • 5 oz. Frozen Peas
  • Nutrition (per serving)

  • Calories
    855
  • Carbohydrates
    90g
  • Fat
    36g
  • Protein
    47g
  • Sodium
    1272mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    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.

  • Step 2 - Make the Mashed Potatoes
    2

    Make the Mashed Potatoes

    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.

  • Step 3 - Make the Sweety Drop Relish
    3

    Make the Sweety Drop Relish

    Combine roasted red peppers, Sweety Drop peppers (to taste), balsamic vinegar, honey, and half the oregano (reserve remaining for peas) in a small mixing bowl. Drizzle in 2 tsp. olive oil and stir. Set aside to let flavors marry.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    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. Remove steaks from pan and wipe pan clean. Rest steaks 5 minutes before slicing.

  • Step 5 - Make the Peas
    5

    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. Stir in remaining butter and remaining oregano. Season with ½ tsp. salt and a pinch of pepper and remove from burner.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Slice steak if desired (see From the Chef for tips). 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.