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Try this recipe for pan-fried steak, then check out our perfect steak, pan-fried t-bone steak, steak tagliata, pan-fried rib-eye steak and more steak recipes.

Recipe author Nicola Graimes says: "Buy the best steak you can afford, preferably grass-fed organic meat for ethical and health reasons. Small amounts of good-quality meat, eaten occasionally, provide a range of nutrients, including protein, omega-3 fatty acids, B vitamins, iron and zinc."

  • 2 x 300g sirloin or rump steaks
  • 4 tbsp extra virgin olive oil
  • 400g fine green beans
  • 450g small vine-ripened tomatoes
    halved
  • 3 cloves garlic
    thinly sliced
  • 400g tin butter beans
    drained and rinsed
  • 1 tbsp wholegrain mustard
  • 1 lemon
    juiced, plus extra for squeezing
  • parmesan shavings
    to serve

Nutrition:

  • 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.

Recipes extracted from The Right Fat by Nicola Graimes (£9.99, Pavilion Books). These recipes were supplied by the publisher and not retested by us.


*This recipe is gluten-free according to industry standards


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