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Ingredients
Method
- Small bunch of parsley
- ½ bunch of basil leaves
- 1 garlic clove
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 250g rump steak or similar
- 400g tin of borlotti beans, drained
- 50g peppery leaves
- 80g halved cherry tomatoes
- 30g shaved parmesan
- Toss the herbs, garlic, olive oil and a splash of water in a food processor and whizz to finely chop. Add to a bowl, mix in the red wine vinegar and some seasoning, then set aside. Season the steak and drizzle with olive oil, then fry for 5 mins, turning each minute. Remove to a plate and leave to rest.
- Stir the beans and leaves into the herb dressing. Slice the rested steak into strips, then lay on top of the salad and scatter with shaved parmesan to serve. Perfect!
10 mins
2 serving
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