Rosemary steak with white bean mash & layered greek salad

30 Min
4 People
Rating starstarstarstarstar_border
Grilled beef rump steak on a bed of lemon white bean mash, served with a layered greek salad of tomato, cucumber, capsicum and mint.
1. Peel and thinly slice the shallot. Zest lemon (set aside). Combine 1/2 lemon juice (wedge remaining) with 2 tbsp olive oil, 1 tsp oregano, salt and pepper in small bowl. Toss in shallot to marinate.

2. Blend together drained beans with 2 tsp lemon zest, 1 crushed garlic clove, 1/4 cup water and 1 tbsp olive oil. Season with salt and pepper to taste.

3. Slice capsicum into rings. Slice tomatoes, cucumber, mint leaves and feta cheese. Layer on a large platter and set aside.

4. Finely chop rosemary leaves to yield 1 tsp. Combine with 1 tbsp oil, salt and pepper. Rub over steaks to coat. Heat a frypan over medium-high heat. Cook steaks for 3-4 minutes on each side, or to your liking.

5. Spoon the pickled shallot and lemon dressing over the salad. Serve with steak, white bean mash and lemon wedges.

If you don’t have a food processor or stick mixer, you can mash the beans using a potato masher.
Shallot 1
lemon 1
Cannellini beans 2x 400g
green capsicum 1
Tomatoes 2
Continental cucumber 1/2
Mint 1/3 bunch
Feta cheese 1 block (200g)
rosemary 1 sprig
Beef rump steaks 600g

From your pantry:
oil (for cooking+ olive), salt, pepper, garlic (1 clove), dried oregano