Seared steak with white beans and watercress
- June 2010
- for 4 people
- Ready in 20 minutes
A really quick but impressive supper recipe, reminiscent of Italy, that is great for entertaining mid-week.
- Dairy-free recipes
Per serving: 549kcals, 23.7g fat (5.6g saturated), 56g protein, 27.9g carbs, 4g sugar, 1.3g salt
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
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.
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