Seared Steaks with Green Beans, Courgette, Feta and a Pea Purée
This Mediterranean inspired recipe came about because I had managed to get a good deal on some steaks from my butcher and I have a lot of green stuff in my fridge at the moment in an attempt to avoid piling on the pounds in the run up to Christmas. It's light, fresh and vibrant but still fills you up on these cold wintery nights.
I realise that this dish is a probably little bit special for a midweek supper but, trust me, it's worth it. Melt in the mouth steak (it really does have to be rare for this) is topped with a generous amount of salt and pepper and served alongside garlic-studded green veg coated in a creamy mixture of pea purée and crumbled feta. I love this meal and I know you will too.
Once the griddle pan is smoking hot, place the steaks fat side down in the pan and allow the fat to melt for a few seconds. Next, cook the steaks for 1-2 minutes on each side, depending on how you like your steaks cooked. For me, this dish works best with rare steaks so a minute each side is enough. Allow to rest for 2 minutes then slice.
Crumble the feta into the bean mixture, season with some black pepper, and toss well. Serve alongside the steak slices.
I realise that this dish is a probably little bit special for a midweek supper but, trust me, it's worth it. Melt in the mouth steak (it really does have to be rare for this) is topped with a generous amount of salt and pepper and served alongside garlic-studded green veg coated in a creamy mixture of pea purée and crumbled feta. I love this meal and I know you will too.
Seared Steaks with Green Beans, Courgette, Feta and a Pea Purée
Serves 2
2 steaks (I used rump but sirloin works just as well)
200g of garden peas
2 garlic cloves
pinch of chilli flakes (optional)
100g of green beans, trimmed and cut in half
1 large courgette, cut into rounds
100g of feta cheese
Place a griddle pan over a high heat.
Put the peas and garlic into a saucepan, cover with boiling water and simmer until they soften.
In a frying pan over a medium heat, fry the garlic slices and chilli flakes, if you're using them, until they just start to sizzle. Add the courgettes and green beans to the pan and continue to fry until the courgettes soften and the green beans have turned a brighter green, are softened slightly but still retain their bite.
Once the peas are cooked, mash using a stick blender or just a potato-masher/fork for a coarser texture. Then combine them with the beans and courgette and leave to one side while you cook the steaks.
Once the griddle pan is smoking hot, place the steaks fat side down in the pan and allow the fat to melt for a few seconds. Next, cook the steaks for 1-2 minutes on each side, depending on how you like your steaks cooked. For me, this dish works best with rare steaks so a minute each side is enough. Allow to rest for 2 minutes then slice.
Crumble the feta into the bean mixture, season with some black pepper, and toss well. Serve alongside the steak slices.
Comments
Post a Comment