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Tagliata & borlotti beans

Two servings of tagliata & borlotti beans

Tagliata & borlotti beans

Name: Tagliata & borlotti beans
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: small bunch parsley; ½ small bunch basil; 1 small garlic clove; 3 tbsp olive oil plus a drizzle; 1 tbsp red wine vinegar; 250g rump steak about 2cm thick; 400g can borlotti beans drained and rinsed; 50g rocket; 80g cherry tomatoes halved; 25g parmesan shaved (optional)

Esther Clark

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Try a simple midweek version of tagliata, an Italian dish of sliced steak, peppery rocket leaves and shaved parmesan. It takes just 20 minutes to make

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

small bunch parsley
½ small bunch basil
1 small garlic clove
3 tbsp olive oil

plus a drizzle
1 tbsp red wine vinegar
250g rump steak

about 2cm thick
400g can borlotti beans

drained and rinsed
50g rocket
80g cherry tomatoes

halved
25g parmesan

shaved (optional)

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Nutrition: Per serving

kcal506
fat31g
saturates7g
carbs16g
sugars2g
fibre10g
protein37g
salt0.3g

Method

step 1

Put the parsley, basil, garlic, olive oil and 1 tbsp water in the small bowl of a food processor and whizz until the herbs are finely chopped. Transfer to a bowl, stir through the vinegar and season to taste.
step 2

Season the steak generously. Heat a griddle pan or non-stick frying pan over a high heat. Drizzle a little extra oil over the steak and fry for 5 mins, turning every minute. Put on a plate, cover and leave for about 5 mins to rest.
step 3

Toss the beans, rocket and cherry tomatoes in the herb mixture. Slice the steak into strips. Divide the salad between two plates, top with the steak and scatter over the shaved parmesan, if you like.

Recipe from Good Food magazine, June 2019

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A star rating of 4.5 out of 5.2 ratings

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