Pan-fried steak with beans and mustard
- Preparation and cooking time
- Total time
- Easy
- Serves 4
- 2 x 300g sirloin or rump steaks
- 4 tbsp extra virgin olive oil
- 400g fine green beans
- 450g small vine-ripened tomatoeshalved
- 3 cloves garlicthinly sliced
- 400g tin butter beansdrained and rinsed
- 1 tbsp wholegrain mustard
- 1 lemonjuiced, plus extra for squeezing
- parmesan shavingsto serve
- kcal404
- fat19.9g
- saturates5.1g
- carbs15.2g
- sugars7.1g
- fibre9.1g
- protein36.1g
- salt0.4g
Method
step 1
Remove the steaks from the fridge 1 hour before cooking. Season the oil, then drizzle a little over both sides of each steak.
step 2
Meanwhile, heat a large griddle pan over a high heat. Toss the green beans in a little of the seasoned oil. Chargrill the beans in four batches for 4 minutes each, turning occasionally until lightly charred in places. Set aside.
step 3
Heat a lidded frying pan over a medium heat. Add 2 tbsp of the oil plus the tomatoes and cook, stirring, for 5 minutes until the tomatoes start to lose their shape. Add the garlic and butter beans, and cook for 2 minutes more, then stir in the mustard, lemon juice and griddled green beans. Warm through briefly, adding a splash of water if dry, and season to taste. Cover the pan with a lid and set aside.
step 4
Reheat the griddle pan and cook the steaks for 2 minutes on each side, depending on the thickness, or until cooked to your liking. Rest on a warm plate, covered, for 5 minutes, then slice.
step 5
Reheat the tomatoes and beans, if you like, then divide between four serving plates and top with the steak. Squeeze over a little more lemon juice and serve topped with the parmesan shavings.