Imported from Instagram

British Sirloin Steak Bowl with White Bean Salad and Dressed Rocket

Name: British Sirloin Steak Bowl with White Bean Salad and Dressed Rocket
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4 servings
Cuisine: British
Ingredients: 400 g Lean thin-cut sirloin or minute steak (Trimmed of fat); 2 tbsp Extra virgin rapeseed oil (1 tbsp for the bean salad; remaining oil for brushing the steaks); Freshly milled black pepper (To taste; for seasoning); 2 Garlic (Cloves, peeled and left whole); 2 sprigs Fresh rosemary or thyme (Optional; use rosemary or thyme leaves); 400 g Cannellini beans (Drained and rinsed); 200 g Cherry tomatoes (Halved); 1 Red onion (Small, peeled and finely sliced); 1 small handful Fresh parsley or oregano (Freshly chopped; use parsley or oregano); 1 tbsp Red wine vinegar or lemon juice (Use red wine vinegar or lemon juice); 1 pack Rocket leaves (Pack is specified as 100–120 g); 0.5 lemon Lemon juice (Juice of half a lemon); 25 g Hard cheese, such as Parmesan (Grated, for garnish)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

Quick-cooked British sirloin is served with a refreshing cannellini bean salad, lemon-dressed rocket, and grated hard cheese. The fresh herbs and bright lemon balance the savory steak and beans.

4 servings24 minBritish

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Ingredients

400 g Lean thin-cut sirloin or minute steak (Trimmed of fat)
2 tbsp Extra virgin rapeseed oil (1 tbsp for the bean salad; remaining oil for brushing the steaks)
Freshly milled black pepper (To taste; for seasoning)
2 Garlic (Cloves, peeled and left whole)
2 sprigs Fresh rosemary or thyme (Optional; use rosemary or thyme leaves)
400 g Cannellini beans (Drained and rinsed)
200 g Cherry tomatoes (Halved)
1 Red onion (Small, peeled and finely sliced)
1 small handful Fresh parsley or oregano (Freshly chopped; use parsley or oregano)
1 tbsp Red wine vinegar or lemon juice (Use red wine vinegar or lemon juice)
1 pack Rocket leaves (Pack is specified as 100–120 g)
0.5 lemon Lemon juice (Juice of half a lemon)
25 g Hard cheese, such as Parmesan (Grated, for garnish)

Steps

1
Remove the steaks from the refrigerator 1 hour before cooking and let them come to room temperature.
2
In a large bowl, combine the cannellini beans, cherry tomatoes, red onion, chopped parsley or oregano, and red wine vinegar or lemon juice. Add 1 tablespoon of the rapeseed oil and season with pepper. Toss gently, cover, and set aside for 10 minutes to let the flavours infuse.
3
In a separate large bowl, gently toss the rocket leaves with the juice of half a lemon. Cover and set aside.
4
Heat a large non-stick frying pan over high heat until hot.
5
Brush both sides of the steaks with the remaining rapeseed oil and season with freshly milled black pepper.
6
Reduce the pan heat to moderate. Add the steaks and cook for 1–2 minutes on each side, adding the whole garlic cloves and optional rosemary or thyme as the steaks cook.
7
Serve the steaks with the bean salad and dressed rocket. Garnish with the grated hard cheese.

Notes

The method does not specify a resting time for the steaks or a doneness level. The stated prep time is 20 minutes; cooking time is listed as 2–4 minutes. The description's transcript mentions a squeeze of lemon, oil, and pepper with the salad, but the written ingredient list and method are treated as definitive.