Name: Balsamic Steak With White Bean Mash and Salsa
Ingredients: 4 (about 100- 150 g each) beef fillet steaks; 3 tablespoons balsamic vinegar; 4 tomatoes, cubed; 1/2 red capsicum, deseeded, coarsely chopped; 1/2 small onion, coarsely chopped; 2 teaspoons olive oil; 2 garlic cloves, crushed; 500 grams canned white beans (cannellini), rinsed, drained; 2 tablespoons lime juice; 2 tablespoons parsley, coarsely chopped; 1 tablespoon tbs basil, fresh, coarsely chopped or ½ dried; White pepper and sea salt

Servings4 servings

Instructions

1
Place the beef in a shallow glass or china dish, add 3 tbs of the vinegar and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2
Combine the tomato, capsicum, onion, 1 tsp olive oil and remaining vinegar, cook on low heat for 8-10 minutes. Season with salt and pepper, set aside.
3
Preheat a grill pan on high, lightly brush with oil.
4
Add the steaks to the pan and cook for 2-3 minutes on each side for medium or until cooked. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
5
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the beans and cook, stirring and mashing with a fork, for 2-3 minutes or until coarsely mashed and heated through. Add the lime juice and stir to combine. Season with pepper and salt.
6
Add parsley and basil, stir to combine.
7
Spoon the beans mixture among serving plates. Top with steak and spoon over the tomato mixture.

Balsamic Steak With White Bean Mash and Salsa

Instructions

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