Beef with Salsa Verde, Scorched Cherry Tomatoes and Beans

Steps

1. To make the salsa verde, place parsley, anchovy, capers and garlic in middle of a chopping board and chop all ingredients until finely chopped and well combined. Place in a small bowl and mix in mustard, lemon juice and extra-virgin olive oil. Season to taste with salt and pepper.
2. Pat beef dry with paper towels and season with salt. Heat a drizzle of oil in a small fry-pan on high heat and fry for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, wrapped in foil, to rest for 2–3 minutes.
3. Keep pan on heat and add a drizzle of oil. Fry green beans for 2 minutes, until bright green and just tender, then remove from pan and set aside. Keep pan on heat.
4. Add cherry tomatoes to pan and cook for 1 minute until starting to soften and blister. Add canned beans and toss through tomatoes to just warm through. Turn off heat and gently toss through ½ the salsa verde then season with salt and pepper. Slice steak thinly against the grain.
5. Spoon scorched tomatoes and beans onto a plate, top with green beans and slices of steak. Drizzle over remaining salsa verde.