Italian-Style Beef Steaks with White Bean Salad
Tender beef steaks pair with a fresh cannellini bean and tomato salad, peppery rocket and Parmesan for an easy Italian-inspired meal.
Servings: 4 people
Calories: 394kcal
Ingredients
- 4 lean thin cut sirloin or minute steaks (approx. 400g), trimmed of fat
- 2 tablespoons extra virgin rapeseed oil
- freshly milled black pepper
- 2 garlic cloves, peeled, left whole
- 2 sprigs fresh rosemary or thyme leaves, optional
For the white bean salad:
- 1 x 400g can cannellini beans, drained and rinsed
- 200g cherry tomatoes halved
- 1 small red onion peeled, finely sliced
- 1 small handful freshly chopped parsley or oregano
- 1 tablespoon red wine vinegar or lemon juice
For the dressed rocket:
- 1 x 100-120g pack rocket leaves
- Juice of ½ lemon
To garnish:
- 25g hard cheese e.g. Parmesan, grated
Instructions
- Remove the steaks from the fridge 1 hour before cooking.
- For the bean salad, in a large bowl combine all the ingredients together with 1 tablespoons of oil, season, toss gently, cover and set aside for 10 minutes to infuse the flavours.
- For the dressed rocket, in a large bowl, gently toss the rocket and lemon juice together, cover and set aside.
- Heat a large non-stick frying pan over high heat until hot.
- Brush the steaks on both sides with the remaining oil and season.
- Reduce the heat under the frying pan to moderate and cook steaks for 1-2 minutes on each side, adding the garlic and herbs (if used).
- Remove the steaks from the pan and slice across the grain.
- Spoon a portion of the rocket leaves on a serving plate. Lay the steak slices over the rocket. Garnish with the Parmesan and serve the bean salad on the side.
Nutrition
Energy: 394kcal | Fat: 16g | Saturated Fat: 4.4g | Carbs: 18g | Sugar: 3.6g | Fibre: 8.5g | Protein: 40g | Salt: 0.37g | Serving: 249g