seared steak with creamy beans
Preparation time 5 minutes, Cooking time 20–25 minutes
1 tablespoon olive oil
2 large leeks, trimmed, cleaned and finely sliced
2 garlic cloves, finely chopped
400 g (13 oz) can butter beans, rinsed and drained
4 fillet steaks, about 150 g (5 oz) each
small bunch of parsley, chopped
1 tablespoon natural yogurt
2 tablespoons extra virgin olive oil
salt and pepper
Heat the oil in a frying pan, add the leeks and garlic and sauté over a low heat for 12–15 minutes until soft. Add the beans and enough water just to cover, then simmer for 8–10 minutes until the beans are very soft.
Meanwhile, heat a griddle pan until very hot and cook the steaks to your liking. Leave to rest.
Stir the parsley, yogurt and olive oil into the beans and season with salt and pepper.
Slice the steaks into large chunks and serve on a bed of creamy beans.
For spicy beans on toast, heat 1 tablespoon olive oil in a frying pan, add 1 chopped leek and 1 cored, deseeded and chopped red pepper and sauté for 5 minutes until softened. Stir in 2 rinsed and drained 400 g (13 oz) cans butter beans, 2 tablespoons gluten-free tomato ketchup, ½ tablespoon gluten-free Worcestershire sauce and 3 tablespoons water. Bring to a simmer and cook for 10–12 minutes. Season to taste, then add 2 tablespoons chopped parsley and 2 tablespoons flaked almonds. Toast 4 slices of gluten-free bread and spoon over the beans to serve. Calories per serving 310
|seared steak with creamy beans|