Beef with Scorched Cherry Tomatoes and Beans

Topped with a traditional salsa verde, an Italian green sauce

AVERAGE TIME
My Own Food Bag
Beef with Scorched Cherry Tomatoes and Beans

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

BEEF

  • 150g beef sirloin steak (at room temperature)

SCORCHED CHERRY TOMATOES AND BEANS

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

TO SERVE

  • Remaining salsa verde
  • Preheat BBQ hot plate or grill to high (if using).
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • To serve spoon scorched cherry tomatoes and beans onto a plate, top with green beans and slices of beef. Drizzle over remaining salsa verde.
  • SERVES 1

Nutritional Information

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

Legend

  • * Shared ingredient with another recipe

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