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Pepper steak with balsamic glaze and white bean puree
Pepper steak with balsamic glaze and white bean puree
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Prep Time:
20 minutes
Cook Time:
14 minutes
Total Time:
34 minutes
Ingredients:
  • 2 x 400g cans white beans, drained, rinsed
  • 1/2 lemon, juiced
  • 1/2 tsp cracked black pepper (see note)
  • 4 (100g each) beef sirloin steaks, trimmed
  • 9.20 gm olive oil
  • 57.20 gm honey
  • 125.00 ml balsamic vinegar
  • 1 bunch broccolini, steamed, to serve
  • 2 large carrots, peeled, cut into long, thick sticks, steamed, to serve
Instructions:
  • Combine beans, garlic, a generous splash of fresh lemon juice, and a quarter cup of cold water in a food processor. Blend until velvety. Transfer the mixture to a small saucepan and set aside.
  • Season both sides of the steaks generously with freshly ground black pepper. In a large non-stick pan, heat oil over medium-high heat. Add the steaks and sear for 1 1/2 to 2 minutes per side (adjust time based on thickness) for a medium doneness or to your preferred level. Transfer the steaks to a plate, cover loosely with foil, and let them rest for 5 minutes before serving.
  • Drizzle honey into the pan and stir until it caramelizes slightly. Pour in the vinegar and cook until the mixture thickens, stirring occasionally to prevent burning.
  • Warm the bean puree over low heat for 3 to 4 minutes until heated through. Portion the puree onto individual serving plates, top with the steaks, and generously drizzle with balsamic glaze. Accompany with broccolini and carrots. Enjoy!

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