Steak with Romesco sauce and butterbean mash
Serves 2 | prep 30 mins | total time
Steak with Romesco sauce and butterbean mash
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Serves 2 | prep 30 mins | total time
For a fibre-packed, low-carb mash, butterbeans make a great alternative to potato mash
Rate
Nutritional information (per serving)
Calories
471Kcal
Fat
24gr
Saturates
4gr
Carbs
19gr
Sugars
4gr
Fibre
10gr
Protein
39gr
Salt
0.6gr
Ingredients
- 1 x 225g rump steak, fat trimmed
- 2 tbsp light olive oil
- 100g drained roasted red peppers from a jar
- 25g blanched almonds
- 2 garlic cloves
- ½ tsp red wine vinegar
- ½ tsp smoked paprika
- 100ml chicken or vegetable stock - use gluten-free stock if required
- 1 x 400g tin butterbeans, rinsed
- 100g shredded kale, thick stalks discarded
Step by step
- Rub the steak with 1 teaspoon of the oil, season and set aside.
- Place the roasted red peppers, almonds, 1 peeled garlic clove, the vinegar, smoked paprika and a pinch of salt in a food processor and blitz to a chunky paste. Add 1 tablespoon of olive oil, 1 tablespoon of stock or water and process briefly until combined.
- For the mash, heat 1 teaspoon of oil in a saucepan, crush the remaining garlic clove and cook for 1 minute, stirring. Add the butterbeans with the stock and a pinch of salt, bring to a simmer and cook for 5-6 minutes until the liquid has reduced down. Mash with a potato masher, season to taste and keep warm.
- Heat a dry frying pan on a medium-high heat. Add the oiled steak and cook for 11⁄2-2 minutes on each side. Set aside on a warm plate, loosely covered with foil. In the same frying pan, heat the remaining teaspoon of oil. Add the kale with seasoning and a splash of water and cook for 2-3 minutes until wilted.
- Slice the steak thinly and divide between 2 plates with the butterbean mash and kale, and the Romesco sauce spooned over the top.
