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Pan-fried steak with beans and mustard

Published: February 24, 2021 at 4:59 PM

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Serves 4

Easy

Total time: 45 mins

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Loosely based on the Italian dish tagliata, this warm steak salad features two types of beans and a zingy mustard dressing

Gluten free

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Try this recipe for pan-fried steak, then check out our perfect steak, pan-fried t-bone steak, steak tagliata, pan-fried rib-eye steak and more steak recipes.

Recipe author Nicola Graimes says: "Buy the best steak you can afford, preferably grass-fed organic meat for ethical and health reasons. Small amounts of good-quality meat, eaten occasionally, provide a range of nutrients, including protein, omega-3 fatty acids, B vitamins, iron and zinc."

Ingredients

Nutrition

• 2 x 300g sirloin or rump steaks

• 4 tbsp extra virgin olive oil

• 400g fine green beans

• 450g small vine-ripened tomatoes

  halved

• 3 cloves garlic

  thinly sliced

• 400g tin butter beans

  drained and rinsed

• 1 tbsp wholegrain mustard

• 1 lemon

  juiced, plus extra for squeezing

• parmesan shavings

  to serve

Nutrition: per serving

• kcal404
• fat19.9g
• saturates5.1g
• carbs15.2g
• sugars7.1g
• fibre9.1g
• protein36.1g
• salt0.4g

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Method

• step 1

  Remove the steaks from the fridge 1 hour before cooking. Season the oil, then drizzle a little over both sides of each steak.

• step 2

  Meanwhile, heat a large griddle pan over a high heat. Toss the green beans in a little of the seasoned oil. Chargrill the beans in four batches for 4 minutes each, turning occasionally until lightly charred in places. Set aside.

• step 3

  Heat a lidded frying pan over a medium heat. Add 2 tbsp of the oil plus the tomatoes and cook, stirring, for 5 minutes until the tomatoes start to lose their shape. Add the garlic and butter beans, and cook for 2 minutes more, then stir in the mustard, lemon juice and griddled green beans. Warm through briefly, adding a splash of water if dry, and season to taste. Cover the pan with a lid and set aside.

• step 4

  Reheat the griddle pan and cook the steaks for 2 minutes on each side, depending on the thickness, or until cooked to your liking. Rest on a warm plate, covered, for 5 minutes, then slice.

• step 5

  Reheat the tomatoes and beans, if you like, then divide between four serving plates and top with the steak. Squeeze over a little more lemon juice and serve topped with the parmesan shavings.

Recipes extracted from The Right Fat by Nicola Graimes (£9.99, Pavilion Books). These recipes were supplied by the publisher and not retested by us.

*This recipe is gluten-free according to industry standards

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