Beef
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.
Recipe
01
Prepare Vegetables
Halve tomatoes. Finely chop spring onion. Rinse and drain cannellini beans.
02
Chop Basil
Pick basil leaves from their stems and roughly chop.
03
Cook Steaks
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.
04
Make Dressing
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.
05
Mix Salad
Add tomatoes, parmesan, baby spinach leaves and beans to bowl with the dressing and mix to coat. Season to taste with salt and pepper.
06
Plate Up
Slice steaks and serve with salad.
Australians QuiteLike
Fast Steaks with Tomato, Cannellini Bean and Basil Salad
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami