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Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 1/4 cup olive oil, plus 2 teaspoons, divided
- Most of 1 clove garlic, minced
- 1 lemon, zested and juiced
- 3 (14-ounce) cans white beans
- 4 thin-cut sirloin or entrecote steaks, about 5 ounces each
- Salt
Method
- First get on with the beans: put the 1/4 cup of olive oil in a saucepan add in the garlic and the lemon zest and warm through.
- Drain the beans and rinse under tap water, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush.
- Season, to taste.
- Some beans are saltier than others.
- Meanwhile, heat a teaspoon of oil in a large frying pan or skillet and cook the steaks on high for about 1 1/2 minutes a side and remove to warmed plates, sprinkling some salt, to taste, over them as you do so.
- Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks.
- Serve immediately with the mash.
