Steak & Cannellini Bean Salad

Name: Steak & Cannellini Bean Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: British, European
Ingredients: 500g steak, bavette or sirloin; 1 tsp dried oregano; sea salt; Back pepper; 100g rocket leaves; 1 red onion, finely sliced and soaked in cold, salted water for 30 minutes; 2 tomatoes, diced; 400g can of cannellini beans, drained; 1 tsp olive oil; small bunch of parsley, finely chopped; 6 caper berries, stems removed, sliced into rounds; oregano (optional), leaves from a few sprigs of fresh; 1 tbsp sherry vinegar; zest and juice of 1/2 orange; pinch of chilli flakes

4 steps

Prep:15minCook:10min

Bavette steak is also known as flank steak and is cheaper than some cuts. We love it for its flavour, but take care not to overcook it or It be tough. If you're feeling flush you could use sirloin instead. Caper berries are the fruit of the caper plant and are usually sold on the stems. They're bigger than capers, which are actually the pickled flower buds, and they have a milder flavour that's just right in this salad.

Updated at: Thu, 17 Aug 2023 07:31:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories258.8 kcal (13%)

Total Fat5.3 g (8%)

Carbs16.2 g (6%)

Sugars4.5 g (5%)

Protein35.2 g (70%)

Sodium367.2 mg (18%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gsteak

bavette or sirloin

1 tspdried oregano

sea salt

Back pepper

100grocket leaves

1red onion

finely sliced and soaked in cold, salted water for 30 minutes

2tomatoes

diced

400gcannellini beans

can, drained

1 tspolive oil

parsley

small, finely chopped

6caper berries

stems removed, sliced into rounds

oregano

optional, leaves from a few sprigs of fresh

1 Tbspsherry vinegar

0.5orange

zest and juice

chilli flakes

Instructions

Step 1

Remove the steak from the fridge an hour before you want to cook it, so it can come up to room temperature. Season it with plenty of salt and pepper and sprinkle with the oregano.

Step 2

Heat a large griddle pan until it is too hot to hold your hand over, then add the steak. Leave it without turning for several minutes until it lifts off the griddle cleanly and has deep char lines. Cook the other side for several minutes, again until it will lift off cleanly. This will give you a steak between rare and medium rare depending on how thick it is. Cook for another 2-3 minutes on each side for medium rare to medium. Place it on a chopping board and leave to rest. Drain all the juices into a bowl and thinly slice the meat.

Step 3

Add the dressing ingredients to the bowl containing the meat juices and season. Taste and adjust accordingly, adding a little more vinegar if necessary.

Step 4

Put the rocket, drained onion, and tomatoes in a bowl. Toss the beans with the olive oil, parsley leaves, and caper berries and season with salt and pepper. Add these to the other salad ingredients, then add the slices of beef. Pour over the dressing and toss to combine. Garnish with the the oregano leaves, if using.