Beef with Salsa Verde, Scorched Cherry Tomatoes and Beans

Steps

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