Strip Steak with Roasted Cherry Tomatoes and Vegetable Mash

1. In a bowl, mix the first 5 ingredients and add fresh rosemary to create the marinade. | 2. Pour the marinade over the steaks and allow them to marinate for at least 1 hour, preferably overnight for maximum flavor.

In a grill pan, cook the cherry tomatoes, drizzling them with a little olive oil. Season to taste with salt and pepper. Set aside to keep warm.

1. Remove the steaks from the marinade and heat olive oil in a pan over medium-high heat. | 2. Cook the steaks for 2 minutes on each side. | 3. Reduce the heat and add butter to the pan. Cook for an additional 2-4 minutes, turning the steaks once, depending on your desired level of doneness. | 4. Transfer the steaks to a plate, cover loosely, and let them rest in a warm place.

1. In a pot, cook the green string beans and peas in boiling water for 8-10 minutes, until tender. Drain and cool them under cold water. | 2. Transfer the vegetables to a food processor and add ricotta and 1 tablespoon of olive oil. Season with salt and pepper, and blend to a rough purée. | 3. Gently heat the mash in the pan where the steaks were cooked for 1 minute.

1. Divide the vegetable mash among warmed plates. | 2. Place the rested steaks on top of the mash and finish with a pile of roasted cherry tomatoes. | 3. Drizzle with olive oil and serve with steamed new potatoes for a complete dish.