INGREDIENTS
240g beef sirloin, fat trimmed 1 tbsp balsamic vinegar 2 tsp thyme leaves 2 garlic cloves, 1 finely grated, 1 sliced 2 tsp rapeseed oil
2 red onions, halved and sliced 175g fine beans, trimmed 2 cooked beetroot, halved and cut into wedges 6 pitted Kalamata olives, quartered 2 handfuls rocket
SERVES: 2
TOTAL TIME: 40 Minutes
INSTRUCTIONS
Pound the steak with a rolling pin until it is about 1⁄2cm thick, then cut in half and set aside.
Next, mix the vinegar, thyme, grated garlic, half the oil and a couple of twists of black pepper in a bowl.
Place the steaks in the bowl, cover and set aside to marinate.
Fry the onions and sliced garlic in the remaining oil in a large non-stick frying pan. Cook for 8-10 minutes, stirring frequently, until soft and starting to brown.
While the onions and garlic are cooking, steam, or boil the green beans until they are just tender.
Move the onions to one side of the pan. Remove the steaks from the bowl, shake off any excess marinade, and sear them on both sides in the pan for 21⁄2-3 mins, until cooked but still pink inside.
Pile the beans high onto plates, slice the steaks and place on top. Add the wedges of beetroot, olives and remaining marinade to the pan and cook briefly to warm through, then spoon over and around the steaks.
Add the rocket and serve.
MACROS
CALORIES 265
PROTEIN 27
CARBS 19
FATS 9
FIBRE 9
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