Ingredients
- 2 x 400g cans white beans, drained, rinsed
- 1 garlic clove, crushed
- 1/2 lemon, juiced
- 1/2 teaspoon cracked black pepper (see note)
- 4 (100g each) beef sirloin steaks, trimmed
- 2 teaspoons olive oil
- 2 tablespoons honey
- 1/2 cup balsamic vinegar
- 1 bunch broccolini, steamed, to serve
- 2 large carrots, peeled, cut into long, thick sticks, steamed, to serve
Method
- Step 1Place beans, garlic, 1 tablespoon of lemon juice and 1/4 cup of cold water in a food processor. Process until smooth. Transfer to a small saucepan. Set aside.
- Step 2Season both sides of steaks with pepper. Heat oil in a large, non-stick frying pan over medium-high heat. Add steaks. Cook for 1 1/2 to 2 minutes (depending on thickness) on each side for medium or until cooked to your liking. Remove to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
- Step 3Add honey to pan. Cook, stirring, for 1 to 2 minutes or until honey starts to caramelise. Add vinegar. Cook, stirring occasionally, for 3 to 4 minutes or until mixture thickens (keep an eye on mixture as it can burn quickly).
- Step 4Meanwhile, heat bean puree over low heat for 3 to 4 minutes or until warmed through. Divide puree among serving plates. Top with steaks. Drizzle balsamic glaze over steaks. Serve with broccolini and carrots.
- High fibre
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1509 kj
Energy
9.2g
Fat Total
3.1g
Saturated Fat
10g
Fibre
33.2g
Protein
58mg
Cholesterol
84mg
Sodium
31.2g
Carbs (total)
All nutrition values are per serve
Notes
For a peppery flavour burst, use mixed peppercorns.
- Author: Alison Roberts
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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