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.
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.
Halve tomatoes. Finely chop spring onion. Rinse and drain cannellini beans.
Pick basil leaves from their stems and roughly chop.
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.
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.
Add tomatoes, parmesan, baby spinach leaves and beans to bowl with the dressing and mix to coat. Season to taste with salt and pepper.
Slice steaks and serve with salad.