Succulent tender steak is a great choice with creamy butter-bean mash!
Ingredients
- 1/2 cup (60g) pitted green olives
- 1/2 cup flat-leaf parsley leaves, plus extra 2 tablespoons chopped
- 2 teaspoons baby salted capers, rinsed, drained (see note)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil, plus extra to brush
- 4 x 150g beef fillet steaks
- 1 garlic clove, crushed
- 2 x 420g cans butter beans, rinsed, drained
Method
- Step 1Place olives, parsley, capers and half each of the lemon juice and olive oil in a food processor and process to a coarse paste. Season with freshly ground black pepper.
- Step 2Heat a chargrill pan on high heat. Brush steaks with extra olive oil. Season with salt and pepper. Cook steaks for 2-3 minutes each side for medium. Remove, cover loosely with foil and rest for 5 minutes.
- Step 3Meanwhile, heat remaining oil in a saucepan over medium heat. Cook garlic, stirring, for 1 minute. Add beans and remaining lemon juice, and cook for a further 1-2 minutes, until warmed through. Remove from heat, add the extra parsley and season with salt and pepper. Process beans until smooth, adding hot water to loosen if necessary.
- Step 4To serve, divide mash among serving plates, top with steak and tapenade.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1689 kj
Energy
27g
Fat Total
9g
Saturated Fat
4g
Fibre
36g
Protein
87mg
Cholesterol
341.16mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
From delis and gourmet food shops.
- Author: Chrissy Freer
- Image credit: Mark Roper
- Publication: delicious.
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