A really quick but impressive supper recipe, reminiscent of Italy, that is great for entertaining mid-week.
Ingredients
- 2 tbsp white wine vinegar
- 1 garlic clove, crushed
- Pinch of sugar
- 2 tsp grainy mustard
- 4 tbsp extra-virgin olive oil
- 400g can cannellini beans, drained and rinsed
- 400g can butter beans, drained and rinsed
- ½ red onion, finely chopped
- 2 large tomatoes, roughly chopped
- 8 x 100g rump steaks
- 1 tbsp olive oil
- 2 handfuls watercress
Method
- 1. Whisk together the white wine vinegar, garlic, sugar, mustard and extra-virgin olive oil in a small saucepan. Add the beans, place over a low heat and gently warm through for a minute. Transfer to a salad bowl with the red onion and tomatoes, season well and set aside.
- 2. Heat a griddle or frying pan over a high heat. Brush each steak with olive oil on both sides, season, then cook for 1-2 minutes on each side for medium-rare, or until cooked to your liking. Set aside to rest for 2 minutes. Stir the watercress into the beans and serve with the steaks.
Nutritional info
Per serving: 549kcals, 23.7g fat (5.6g saturated), 56g protein, 27.9g carbs, 4g sugar, 1.3g salt