- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
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.
- 8.
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.