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Steak + Warm Bean Salad

recipes Apr 09, 2024

COOK TIME: 25 mins


1 tbsp olive oil
1 leek, white & green parts sliced
1 clove garlic, crushed
1/2 tbsp dried Italian mixed herbs
400g cannellini beans, drained, rinsed
250g cherry tomatoes, halved
200g baby spinach
2-3 tbsp lemon juice
100g fresh low fat ricotta, crumbled
2 x 125g lean beef steaks, trimmed



1. Heat half the oil in a large frying pan and cook leek for 2 minutes or until soft. Add garlic and herbs and stir for 30 seconds.
2. Add beans and tomatoes and cook for 1 minute. Remove from heat and stir in baby spinach and lemon juice. Keep warm.
3. Heat remaining oil in pan and cook steaks for 2 minutes each side or until your liking.
4. Divide spinach and bean mixture on 2 plates, crumble ricotta on top and serve steaks on the side.

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