Rosemary steak with white bean mash & layered greek salad
Meat
30 Min
medium
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.

Notes:
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