Seared steak with white beans and watercress

Name: Seared steak with white beans and watercress
Yield: for 4 people
Cuisine: British recipes
Ingredients: 2 tbsp white wine vinegar1 garlic clove, crushedPinch of sugar2 tsp grainy mustard4 tbsp extra-virgin olive oil400g can cannellini beans, drained and rinsed400g can butter beans, drained and rinsed½ red onion, finely chopped2 large tomatoes, roughly chopped8 x 100g rump steaks1 tbsp olive oil2 handfuls watercress

Published: 31 May 10
Updated: 18 Mar 24

Test kitchen approved

A really quick but impressive supper recipe, reminiscent of Italy, that is great for entertaining mid-week.

for 4 people
Ready in 20 minutes

Visit deliciousmagazine.co.uk to save recipe

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

Fancy getting a copy in print?

Subscribe to our magazine

Seared steak with white beans and watercress

Ingredients

Method

More to discover