Name: Rosemary steak with charred asparagus and white bean salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 tsp finely chopped fresh rosemary; 1 1/2 tsp finely grated lemon rind; 31.50 gm lemon juice; 18.20 gm extra virgin olive oil; 2 (250g each) lean beef sirloin steaks, fat trimmed; 350g tomato medley mix; 2 bunches asparagus, trimmed; 400g can cannellini beans, rinsed, drained

Rosemary steak with charred asparagus and white bean salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Gluten-free steak dinner for busy weeknights.

Ingredients:

2 tsp finely chopped fresh rosemary
1 1/2 tsp finely grated lemon rind
31.50 gm lemon juice
18.20 gm extra virgin olive oil
2 (250g each) lean beef sirloin steaks, fat trimmed
350g tomato medley mix
2 bunches asparagus, trimmed

Instructions:

In a shallow glass or ceramic dish, mix together the rosemary, 1 tsp of lemon rind, 1 tbs of lemon juice, and 2 tsp of oil. Add the steaks and coat them evenly. Cover with cling wrap and let it marinate for 30 minutes.
- Preheat a barbecue grill or chargrill pan over medium-high heat. Brush steaks with 1 tsp of oil and cook for 2-3 minutes on each side for medium doneness or to your preference. Allow the steaks to rest, covered loosely, for 4 minutes before slicing.
Lightly coat the asparagus and tomatoes with olive oil and cook for 1-2 minutes per side until they are lightly charred and tender. Mix the tomatoes with white beans, remaining lemon rind, lemon juice, and oil in a bowl. Season with your favorite spices.
Present the steaks alongside the grilled asparagus and white bean salad.

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