Tagliata & borlotti beans

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

Prep:15 mins
Cook:5 mins

Serves 2
Easy

Nutrition per serving

kcal 506
fat 31g
saturates 7g
carbs 16g
sugars 2g
fibre 10g
protein 37g
salt 0.3g

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)

Method

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.
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.
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.