Fast Steaks with Tomato, Cannellini Bean and Basil Salad
Bringing a little Italian riff to a simple weeknight dinner, this tomato, cannellini bean and basil salad is fresh, fragrant and just right when served with tender, pan-fried steaks.
Recipe
1
Prepare Vegetables
Halve tomatoes. Finely chop spring onion. Rinse and drain cannellini beans.
2
Chop Basil
Pick basil leaves from their stems and roughly chop.
3
Cook Steaks
Heat frypan over medium-high heat. Rub steaks with 2 teaspoons oil and season with salt and pepper. Cook for 4 minutes each side. Remove from heat and set aside, covered with aluminium foil, for 5 minutes to rest.
4
Make Dressing
Place red wine vinegar, remaining olive oil, basil, spring onion and a pinch of sea salt and pepper in a bowl big enough to fit the salad and mix well to combine.
5
Mix Salad
Add tomatoes, parmesan, baby spinach leaves and beans to bowl with the dressing and mix to coat. Season to taste with salt and pepper.
6
Plate Up
Slice steaks and serve with salad.