- 2 sirloin, rib eye or rump steaks
- 3 garlic cloves
- A handful of rosemary, leaves only
- 4 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 400g tin of cannellini beans
- 1 lemon
- 2 courgettes
- A handful of mint, leaves only
- 50g Parmesan
Prep: 15 mins | Cook: 20 mins + resting
1. Unwrap the steaks, pop them on a plate and set aside to come to room temperature.
2. Peel and thinly slice 2 garlic cloves (save the third for later). Pick the rosemary leaves and finely slice them. Pour 1 tbsp olive oil into a medium pan and warm it on a medium-low heat. Add the sliced garlic and the rosemary, along with a good pinch of salt and pepper. Fry for 2 mins, then tip in the cannellini beans and the liquid from the tin. Stir and bring to the boil, then turn the heat down and simmer for 10 mins. When cooked, take the beans off the heat and set aside to cool slightly.
3. Meanwhile, peel and finely grate the remaining garlic clove into a large salad bowl. Squeeze over the lemon juice and add 1 tbsp olive oil and a pinch of salt and pepper. Trim the ends off the courgettes and use a vegetable peeler to peel them into ribbons. When you get to the cores, thinly slice them. Add the courgettes to the dressing but don't mix just yet. Tear over the mint leaves and grate over the Parmesan. Set the bowl to one side.
4. Pop large, heavy frying pan on the hob and warm it on a high heat. Rub the steaks with a generous pinch of salt and pepper. When the pan is smoking hot, pour in 1 tbsp olive oil and add the steaks. Fry for 2-3 mins on each side for pink middles, or add an extra 1-2 mins on each side if you like your steaks more well done. Pop the cooked steaks onto a plate to rest for 5 mins.
5. Just before serving, pour 1 tbsp oil into the warm beans and stir. Taste and add more salt or pepper if needed. Toss the courgettes in the lemony dressing. Slice the steaks and serve the beans and salad on the side.