Succulent tender steak is a great choice with mashed cannelini beans and steamed green beans.
Ingredients
- 4 (about 150g each) beef fillet steaks
- 3 1/2 tablespoons balsamic vinegar
- 1 x 250g punnet grape tomatoes, halved
- 1/2 red capsicum, deseeded, coarsely chopped
- 1/2 small red onion, coarsely chopped
- Olive oil spray
- 1 teaspoon olive oil
- 2 garlic cloves, crushed
- 2 x 400g cans cannellini beans, rinsed, drained
- 60ml (1/4 cup) fresh lemon juice
- 2 tablespoons coarsely chopped fresh continental parsley
- Steamed green beans, to serve
Method
- Step 1Place the beef in a shallow glass or ceramic dish. Add 3 tablespoons of the vinegar and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Step 2Combine the tomato, capsicum, onion and remaining vinegar in a medium bowl. Taste and season with salt and pepper.
- Step 3Preheat a chargrill pan on high. Lightly spray the beef with oil spray. Add to the pan and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 4Meanwhile, heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the cannellini beans and cook, stirring and mashing with a fork, for 2-3 minutes or until coarsely mashed and heated through. Add the lemon juice and stir to combine. Taste and season with pepper. Add the parsley and stir to combine.
- Step 5Spoon the cannellini mixture among serving plates. Top with steak and spoon over the tomato mixture. Serve with steamed green beans.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1997 kj
Energy
21g
Fat Total
8g
Saturated Fat
10g
Fibre
43g
Protein
87mg
Cholesterol
379.6mg
Sodium
4g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Australian Good Taste
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