Put a large pan of salted water to boil. Lay the
steaks on a plate or board. Season well on both
sides with salt and pepper. Drizzle ½ tsp olive oil
over each steak. Rub all over. Set aside.
Roughly chop the wild garlic. Add to your food
processor. Peel the garlic and add that too. Finely
grate the lemon zest into a separate bowl, then
squeeze the juice from 1 half into the processor.
Add a good pinch of salt, 1 tsp olive oil, 2 tbsp cold
water. Blend till smooth. Taste and add more
lemon, water or salt as needed. This is your pistou.
Set aside. No processor? See our tip below.
Drain and rinse the butter beans. Scrub the
potatoes and chop them into bite-size chunks.
Trim the tops off the aubergines. Slice the flesh
into 1cm-thick rounds.
The water should be boiling by now. Add the
potatoes to the pan of boiling water and simmer
for 15 mins till the potatoes are tender when
pressed with a fork.
While the potatoes cook, set a large frying pan
over a high heat. Dust the aubergines with a
generous sprinkle of salt and pepper. Cook, in
a single layer, in the frying pan (no oil needed)
till lightly charred on each side, about 5 mins
per side. You may need to do this in batches. Pop
the aubergines in the bowl with the lemon zest.
Tip the butter beans into the hot frying pan and
add 2 tsp cumin seeds. Cook for 5 mins. Add to
the aubergines and stir to mix.
Put the frying pan back over a high heat. Add
the steaks. Cook for 30 secs-1 min on each side,
or a little longer for more well-done steaks. Pop
on a warm plate, loosely cover with foil and leave
to rest for 2 mins. The potatoes should be ready
to drain by now.
Serve the steaks with the pistou drizzled on top,
a mound of cumin-spiced aubergines and beans
alongside, and the tender potatoes on the side.