30 Min
pretty easy
4 People
Rating starstarstarstarstar
Italian beef with cheesy tomato beans - Tender rump steaks finished with oregano, garlic, mustard and a little honey. Served with cheesy oven-baked beans and broccolini.
1. Set oven to 200ÂșC. Heat a pan with 1 tbsp oil. Slice spring onions, roughly chop zucchini and capsicum. Add to pan as you go. Cook vegetables for 3 minutes or until softened.

2. Add drained beans, tomato sugo, 1 tsp dried oregano and 1/2 cup water to pan. Simmer for 5 minutes, then transfer to a baking dish. Roughly chop cream cheese with 1/2 packet fresh oregano and sprinkle on top. Bake in oven for 10 minutes.

3. Cut broccoli into small florets. Wipe and re-heat frypan over high heat. Cook broccoli with 1/4 cup water for 4-5 minutes, or until tender. Season with salt and pepper. Set aside on a plate, keep pan on high heat.

4. Season steaks with salt and pepper and rub with 1 tbsp oil. Cook in pan for 3 to 4 minutes on each side, or until cooked to your liking.

5. Chop remaining oregano and combine with 1 tbsp olive oil, 1 tsp dijon mustard, 1 crushed garlic clove and 1/2 tsp honey. Remove steaks to a plate and spoon over oregano mixture. Cover and stand for a couple of minutes.

6. Slice steaks and serve with broccoli and cheesy beans.

Add 1 tbsp butter to broccoli for extra taste. Cover broccoli with a lid for quicker cooking.
spring onions 1/2 bunch
zucchini 1
red capsicum 1

4 Bean mix 2x 400g
tomato sugo 1 jar
dried oregano 1 tsp
water 1/2 cup
philadelphia cheese 1/3 block
fresh oregano 1/2 packet

broccoli 1/2
water 1/4 cup

fresh oregano 1/2 packet
dijon mustard 1 tsp
crushed garlic clove 1
honey 1/2 tsp

beef rump steaks 600g

From your pantry: oil, salt & pepper