Beef Sirloin Steak Pizzaiola with Mozzarella & Parmesan

Steps

1. Peel and dice potatoes. Add to a pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and reduce heat to medium. Cook for about 20 minutes, until tender. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper.
2. Pat beef dry and season with salt and pepper. Heat oil in a frypan on medium-high heat. Cook beef, in batches if needed for about 3 minutes each side, depending on thickness, until browned. Set aside to rest, covered and reserve pan.
3. Dice shallot, mince garlic and thinly slice capsicum.
4. Heat oil in reserved frypan on medium-high heat. Cook shallot and capsicum for 3-4 minutes, until softened. Add garlic, chilli flakes and measure of herb blend and cook for a further 1 minute, until fragrant. Add canned tomatoes and scrape bottom of pan to release any brownings. Bring to a simmer and cook for about 5 minutes, until thickened. Season to taste with salt and pepper.
5. Slice beef. Return beef to pan and cook for about 2 minutes, tossing through sauce for medium-rare or until cooked to your liking. Sprinkle over mozzarella and Parmesan.
6. Divide mash between plates and top with steak pizzaiola. Garnish with basil leaves.