Steak with warm bean and spinach salad
(at time of publication)
- 2 tablespoons olive oil
- 1 leek, sliced
- 1 clove garlic, crushed
- ½ tablespoon dried mixed herbs
- 400g can cannellini beans, drained, rinsed
- 200g cherry tomatoes, halved
- 80g baby spinach
- 1 lemon, 2 tablespoons juice
- 120g reduced-fat ricotta cheese
- 4 beef sirloin steaks
1 Heat half the oil in a large non-stick frying pan. Fry leek for 2 minutes or until soft. Add garlic and herbs and stir for 30 seconds.
2 Add beans and tomatoes. Fry for another minute or until tomatoes have softened slightly. Remove from heat and stir in spinach and lemon juice. Spoon onto serving plates and top with crumbled ricotta.
3 Heat the remaining oil in pan. Add steaks and cook for 2 minutes on each side or until cooked to your liking. Serve steaks with bean salad.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 7g
Dietary fibre 8g
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