Steak with garlic parmesan cannellini beans
Quick and easy beans with a hit of cheesy goodness
Serves
4
Prep Time
10 mins
Cook Time
20 mins
We love the convenience of tinned beans. They're affordable, easy to use and healthy too. The subtle garlic flavour infuses the beans, while the parmesan gives an umami hit. Best of all - this is dinner on the table in under half an hour. We've used rump steak, but feel free to top with whichever steak cut takes your fancy.
For more recipe inspiration head to www.delmaine.co.nz
Print
ShareIngredients
500g Quality Mark rump steaks
3 garlic cloves
minced1 tablespoon extra virgin olive oil
400g can cannellini beans
1 tsp ground cumin
1 cup cherry tomato
halvedA handful chopped fresh parsley
4 bundles spinach
defrosted¼ cup Parmesan cheese
grated2 Tbsp lemon juice
300g salad leaves
to serve
Method
Heat a heavy-based frying pan to its highest temperature and add the steak.
Cook on high for approximately 4 minutes each side (for medium rare).
Remove from the pan and cover to rest while you get the beans ready.
Turn the heat down and sauté the minced garlic clove in a little olive oil over a medium heat until golden.
Add in the can of cannellini beans, season and then mix through a little cumin.
Stir through the halved cherry tomatoes and cook for another 10 minutes until warmed through.
Stir through spinach, parsley, parmesan and squeeze over a lick of lemon.
Serve a spoonful of beans with the sliced steak on top and a big green salad on the side.
Nutrition Information per Serving (495g)
This nutrition analysis is based on 4 serves.
