Cannellini bean, steak and blue cheese salad

Cannellini bean, steak and blue cheese salad
  • Serves icon Serves 4
  • Time icon 20 minutes to make

This warm cannellini bean, steak and blue cheese salad recipe is the ultimate quick and easy supper.

Nutrition: per serving

Calories
464kcals
Fat
27.4g (9.5g saturated)
Protein
37.6g
Carbohydrates
16.9g (1.3g sugars)
Fibre
8.3g
Salt
1.2g
Calories
464kcals
Fat
27.4g (9.5g saturated)
Protein
37.6g
Carbohydrates
16.9g (1.3g sugars)
Fibre
8.3g
Salt
1.2g

Ingredients

  • 2 sirloin steaks
  • 2 tbsp olive oil
  • 1 rosemary sprig
  • 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

Method

  1. 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.
  2. 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.
  3. Slice the steaks and add them, with any resting juices, to the bowl, then add the chicory and cheese.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine