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.