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Categories:
beef fillet balsamic vinegar tomatoes red onion olive oil garlic white beans lime juice parsley basil white pepper salt
Viewed: 58 - Published at: 3 years agoIngredients
- 1 1/3 pounds steaks each beef fillet
- 3 tablespoons balsamic vinegar
- 4 tomatoes cubed
- 1/2 red capsicum deseeded, coarsely chopped
- 1/2 onion small, coarsely chopped
- 2 teaspoons olive oil
- 2 garlic cloves crushed
- 1 15/16 cups white beans canned, cannellini, rinsed, drained
- 2 tablespoons lime juice
- 2 tablespoons parsley coarsely chopped
- 1 tablespoon basil fresh, coarsely chopped or 1/2 dried
- white pepper
- sea salt
Method
- Place the beef in a shallow glass or china dish, add 3 tbs of the vinegar and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Combine the tomato, capsicum, onion, 1 tsp olive oil and remaining vinegar, cook on low heat for 8-10 minutes. Season with salt and pepper, set aside.
- Preheat a grill pan on high, lightly brush with oil.
- Add the steaks to the pan and cook for 2-3 minutes on each side for medium or until cooked. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the beans and cook, stirring and mashing with a fork, for 2-3 minutes or until coarsely mashed and heated through. Add the lime juice and stir to combine. Season with pepper and salt.
- Add parsley and basil, stir to combine.
- Spoon the beans mixture among serving plates. Top with steak and spoon over the tomato mixture.
