How to make a steak bean salad

This hearty salad will convert even the most stalwart of ‘meat and potatoes’ men

Seared steak, white and green bean salad

Preparation time:40 mins
Cooking time: 10 mins
Serves 4-6

4 sirloin or rump steaks
300g cherry tomatoes, cut in half (combination of yellow and red cherry tomatoes)
300g French green beans, blanched
4 large tomatoes, skinned & de- seeded
410g white butter beans, tinned, rinsed and drained
1 tbsp coconut oil (odorless)
sea salt and black pepper
garlic granules
paprika

Dressing

2 shallots, finely chopped
2 handfuls basil
2 handfuls coriander
2 tbsp sushi seasoning vinegar
1 tbsp sweet chilli sauce
100ml extra virgin olive oil, plus 2 tbsp olive oil for frying shallots
1 tsp agave syrup 
2 garlic cloves

Garnish

½ red onion sliced
crispy fried onions, salad toppers (gluten-free)

Cook the beans in slightly salted water for 4-5 minutes, take out using a slotted spoon (retaining salted water on the stove), immerse beans in cold water to stop the cooking process, then drain. Using the same water as above make a cross incision on the top of the tomatoes, then place in the boiling water for 2 minutes, then into cold water to remove the skins, when cooled, cut into quarters and de-seed, then cut into strips.

Drain the butter beans through a sieve and place in a large mixing bowl, add the cherry tomatoes, larger tomato strips and green beans. To make the dressing, finely chop the shallots, fry in 2 tbsp olive oil until sautéed and then add the garlic. Season with sea salt and black pepper.

Place the shallots and garlic in a mixing bowl and leave to cool. In a mini chopper, place the cooled shallots and garlic, the remaining olive oil, vinegar, sweet chilli sauce, agave syrup and chopped herbs. Blend and then taste for seasoning. Pour half of this dressing into the bowl with the tomatoes and beans. Toss, then place on a flat serving platter.

Season the steaks on both sides with sea salt, black pepper, garlic granules and paprika. Heat a non-stick frying with 1 tbsp coconut oil, cook the steaks over a medium/high heat for 2-3 minutes per side or until cooked to your liking. Remove, place on a plate and leave to rest (the steaks will continue cooking while resting, so don’t overcook if you like it pink).

Slice the steak into equal size strips, and place over the beans and tomatoes. Drizzle with the remaining dressing. Garnish with the sliced red onion and crispy fried onions.

Lisa's tip: This delicious steak salad has a fiesta of flavours, for a quick and tasty family friendly weeknight meal. I am currently in tomato heaven! Tomatoes are in season and I am love, love, loving them! Tomatoes combined with the hearty white and string beans and tossed with this mouthwatering dressing is a knockout combination!