Steak, courgette & summer bean salad
Pack in the protein with this speedy summer salad made with steak and cannellini beans, plus courgettes, green beans, cherry tomatoes and red onion
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Prep:15 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 340
-
fat 16g
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saturates 6g
-
carbs 15g
-
sugars 0g
-
fibre 8g
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protein 30g
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salt 0.5g
Ingredients
- 200g green beans , trimmed
- 2 x 200-250g sirloin or rump steaks
- 2 medium courgettes , sliced into ribbons or thin rounds
- 1 tbsp olive oil , plus extra for brushing
- 2 tbsp red wine vinegar or lemon juice
- 2 tsp Dijon mustard
- 400g can cannellini beans , drained
- 100g cherry tomatoes , halved
- 1 small red onion , thinly sliced
- small bunch of basil or parsley, roughly chopped
Method
Bring a pan of salted water to the boil. Add the green beans and cook for 3-4 mins until just tender. Drain, rinse under cold water and set aside.
Brush the steaks and courgettes lightly with olive oil and season well. Heat a griddle pan or barbecue over a high heat. Cook the courgettes for 3-4 mins each side until charred, then set aside. Grill the steaks for 2-3 mins each side (or to your liking), then rest for 5 mins before slicing.
Whisk 1 tbsp olive oil with the vinegar and mustard in a large bowl with some seasoning. Add the green beans, courgettes, cannellini beans, cherry tomatoes, red onion and most of the herbs. Toss gently to coat.
Slice the steak and lay over the salad, then drizzle over any resting juices. Serve warm or at room temperature with the reserved herbs scattered over.
