2 x 400g tins cannellini beans, drained and rinsed
1 garlic clove, crushed
2 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
2 heads of chicory, leaves separated
100g mild blue cheese, crumbled
Preheat a large griddle pan over a high heat. Brush the steaks with 1 tbsp of the olive oil, rub with the rosemary, then griddle for 1-2 minutes on each side for medium-rare (or longer). Set aside to rest.
Add the remaining olive oil to a saucepan and gently warm the beans, then transfer to a serving bowl. Whisk the garlic with the vinegar and extra-virgin olive oil, season with a pinch of sugar, salt and pepper. Pour over the beans.
Slice the steaks and add them, with any resting juices, to the bowl, then add the chicory and cheese.