Name: Steak with beans, Roquefort and chicory
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 1 large, thick slice of sirloin steak (preferably matured); 2 Tbsp olive oil; 1 sprig rosemary, leaves only; 1 can of cannelloni beans (white) 50g Roquefort 1 head chicory; Dressing:1 Tbsp red wine vinegar, 1.5 tsp olive oil, 1 small clove of garlic, minced, 1 pinch of salt and sugar

Steak with beans, Roquefort and chicory

16 Jun 2016

by Dinna

Prep Time

2 minutes

Cook Time

8 minutes

Total Time

10 minutes

Background

Sirloin steak can be cooked very quickly, so it's ideal for lazy or busy days. This recipe for steak with beans, Roquefort and chicory can be ready to eat in just 10 minutes - yet it's absolutely delicious! Serve it with a mash or crusty bread.

Ingredients

1 large, thick slice of sirloin steak (preferably matured)
2 Tbsp olive oil
1 sprig rosemary, leaves only
1 can of cannelloni beans (white) 50g Roquefort 1 head chicory
Dressing:1 Tbsp red wine vinegar, 1.5 tsp olive oil, 1 small clove of garlic, minced, 1 pinch of salt and sugar

Instructions

Heat a griddle pan or BBQ.
Rub the steak with half of the oil then sprinkle the rosemary leaves over it.
When the pan is really hot, fry the steak for 1-2 minutes on each side for medium - or 3-4 minutes if well done.
Transfer it to a plate, then cover and let it rest.
Heat the reaming oil in a pan, drain the beans and warm through in the heated oil.
Toss the dressing and break off the chicory leaves.
Scatter the chicory leaves into a serving dish, add the beans then toss with the dressing.
Slice the steak into 2cm thick strips, add them to the salad, then pour over the meat juices and crumble the cheese on top.