Steak with braised beans and greens
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Andrew Burton
Steak with braised beans and greens
Top hearty braised cannellini beans with succulent steak for a warming dinner for two
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
573Kcal
Fat
21gr
Saturates
7gr
Carbs
25gr
Sugars
5gr
Fibre
14gr
Protein
64gr
Salt
0.7gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 2 x 225g sirloin or rump steaks, excess fat trimmed
- 1 tbsp olive oil, plus 1 tsp
- 1 large shallot or small onion, finely sliced
- 2 garlic cloves, crushed
- 1 x 400g tin cannellini beans, rinsed and drained
- 200ml chicken stock*
- 250g spring greens, shredded (tough stalks removed)
- ½ x 20g pack sage
- 25g Parmesan, grated
Step by step
- Remove the steaks from the fridge, pat dry with kitchen paper and leave to come to room temperature while you start on the beans.
- Heat ½ tablespoon of oil in a large saucepan and fry the shallot or onion for 3-4 minutes, covered, until softened. Add the garlic and cook for a further minute, then mix in the beans and stock. Bring to the boil and simmer gently for 10 minutes, uncovered.
- Meanwhile, heat a frying pan until very hot. Brush the steaks with ½ tablespoon of oil, season then sear for 2-3 minutes on each side, or until cooked to your liking. Remove to a plate, cover loosely with kitchen foil, and rest for 5-10 minutes.
- Wipe out the pan if needed then add 1 teaspoon of oil and a few of the sage leaves and cook briefly until crisp on both sides. Remove to a plate. Finely chop the remaining sage.
-
Add the spring greens to the pan of beans, cover and cook for 2-3 minutes until wilted. Remove from the heat and stir through the Parmesan and chopped sage. Season with black pepper and divide between two plates. Thinly slice the steak and arrange on top of the beans and greens. Top with the crispy sage leaves to serve.
*Check your stock is gluten-free, if required.
