Beef with Scorched Cherry Tomatoes and Beans

Beef with Scorched Cherry Tomatoes and Beans

Ready in 20 minutesServes 1
This dish most recently appeared in My Own Bag on Sunday, January 1, 2017.

Topped with a traditional salsa verde, an Italian green sauce



  • 150g beef sirloin steak (at room temperature)


  • 100g green beans, ends trimmed
  • ½ punnet cherry tomatoes
  • ½ can cannellini beans, drained and rinsed
  • 1 tablespoon salsa verde


  • Remaining salsa verde


  1. BBQ hot plate or grill to high (if using).
  2. Pat beef dry with paper towels and season with salt. Heat a drizzle of oil in a small fry-pan on high heat. Cook beef 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. Cook 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 cannellini beans and toss through tomatoes to warm through.
  5. Turn off heat and gently toss first measure of salsa verde through tomatoes and cannellini beans. Season with salt and pepper. Slice steak thinly against the grain.
  6. spoon scorched cherry tomatoes and beans onto a plate, top with green beans and slices of beef. Drizzle over remaining salsa verde.

Nutritional Information

Energy 2528 kj
604 kcal
Protein 44.6g
Carbohydrate 31.1g
Fat 31.3g