Seared steak with white beans and watercress
- Published: 31 May 10
- Updated: 18 Mar 24
A really quick but impressive supper recipe, reminiscent of Italy, that is great for entertaining mid-week.
Ingredients
2 tbsp white wine vinegar
1 garlic clove, crushed
Pinch of sugar
2 tsp grainy mustard
4 tbsp extra-virgin olive oil
400g can cannellini beans, drained and rinsed
400g can butter beans, drained and rinsed
½ red onion, finely chopped
2 large tomatoes, roughly chopped
8 x 100g rump steaks
1 tbsp olive oil
2 handfuls watercress
Method
1. Whisk together the white wine vinegar, garlic, sugar, mustard and extra-virgin olive oil in a small saucepan. Add the beans, place over a low heat and gently warm through for a minute. Transfer to a salad bowl with the red onion and tomatoes, season well and set aside.
2. Heat a griddle or frying pan over a high heat. Brush each steak with olive oil on both sides, season, then cook for 1-2 minutes on each side for medium-rare, or until cooked to your liking. Set aside to rest for 2 minutes. Stir the watercress into the beans and serve with the steaks.
- Recipe from June 2010 Issue
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