Steak with Romesco sauce and butterbean mash
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Steak with Romesco sauce and butterbean mash
For a fibre-packed, low-carb mash, butterbeans make a great alternative to potato mash
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
471Kcal
Fat
24gr
Saturates
4gr
Carbs
19gr
Sugars
4gr
Fibre
10gr
Protein
39gr
Salt
0.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
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.
