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Balsamic steak with cannellini bean mash and salsa
Balsamic steak with cannellini bean mash and salsa
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Juicy steak served with creamy cannellini beans and crisp green beans.
Ingredients:
  • 4 (about 150g each) beef fillet steaks
  • 70.00 ml balsamic vinegar
  • 1 x 250g punnet grape tomatoes, halved
  • 1/2 red capsicum, deseeded, coarsely chopped
  • 1/2 small red onion, coarsely chopped
  • Olive oil spray
  • 4.60 gm olive oil
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 60ml (1/4 cup) fresh lemon juice
  • 40.00 ml coarsely chopped fresh continental parsley
  • Steamed green beans, to serve
Instructions:
  • Marinate the beef in a shallow glass or ceramic dish with 3 tablespoons of vinegar. Cover and refrigerate for 30 minutes.
  • Mix together the tomato, capsicum, onion, and the rest of the vinegar in a medium bowl. Season with salt and pepper to taste.
  • Heat up a chargrill pan on high heat. Lightly coat the beef with oil spray. Place it on the pan and grill for 2-3 minutes on each side for medium doneness or to your preferred level of doneness. Move the beef to a plate and cover it with foil. Let it rest for 5 minutes before serving.
  • Heat oil in a saucepan, then sauté garlic until fragrant. Mix in cannellini beans, mash slightly, and warm through. Stir in lemon juice, season with pepper, and finish with parsley.
  • Divide the cannellini mixture onto plates. Place the steak on top and generously spoon the tomato mixture over it. Accompany with steamed green beans.

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