Special Diet

Fast-Seared Steak with French Beans

cook 10 mins
  • 400 g (13 oz) green beans, trimmed
  • 1 teaspoon olive ol
  • 4 thin steaks, such as feather steaks or frying steaks
  • 200 g (7 oz) peppery rocket salad
  • salt and pepper
  • crusty baguette, to serve
  • 2 tomatoes, diced
  • 1 teaspoon olive oil
  • 1 banana shallot, finely chopped
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon red wine vinegar
  • Bring a saucepan of lightly salted water to the boil, then add the green beans and cook for 2–3 minutes until tender but firm.
  • Meanwhile, to make the tomato dressing, put the tomatoes, oil, shallot, mustard and red wine vinegar in a bowl and mix to combine.
  • Drain the beans and return to the pan. Toss the tomato dressing through the beans, season generously with salt and pepper, cover and keep warm.
  • Heat a large ridged griddle pan over a high heat. Rub the oil over the steaks, then cook the steaks in the griddle pan for 1 minute each side. Remove and rest for 1–2 minutes.
  • Divide the peppery rocket salad on to serving plates. Spoon the beans and their dressing over the beans, then top each plate with a seared steak. Serve immediately with crusty French baguette.
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