Steak & bean niçoise
Try a twist on the classic salad with sirloin steak in place of tuna for a filling and balanced midweek meal that takes just 30 minutes to make
- Serves 2
Nutrition per serving
- 2 medium eggs
- 100g green beans, halved
- 2 tbsp rapeseed oil
- 2 tsp Dijon mustard
- 1 tbsp cider vinegar
- 400g can mixed beans, drained
- 1 tbsp finely chopped parsley
- 5 black olives, halved
- 50g rocket
- 250g sirloin steak, fat removed
- shaved parmesan, to serve (optional)
- 2 slices wholemeal sourdough, to serve
Boil the eggs in a pan of simmering water for 6 mins, then drain and set aside in a bowl of cold water. Boil the green beans for 3 mins and drain.
Whisk together the oil, mustard and vinegar. Tip the mixed beans into a bowl and stir through the green beans, dressing, parsley and olives. Toss through the rocket.
Heat a non-stick frying pan over a high heat. Fry the steak for 2-3 mins on each side. Remove from the heat, set aside to rest for 5 mins, then slice into thin strips. Toss with the bean mix.
Pile the onto two plates. Gently peel and halve the eggs. Top the beans with the eggs, parmesan and a grinding of black pepper. Serve with the sourdough.