Pan-fried steak with beans and mustard

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

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.

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.

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.

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.