Grilled steak with cauliflower and cannellini beans 

You can either mash the cauliflower and cannellini beans or you can keep them whole. We kept half the cauliflower whole and mashed the rest – it gives it a beautiful texture with a bit of crunch.

To get the smoky taste, you really have to fry the cauliflower over medium-high heat until it’s charred.

SERVINGS
4
ACTIVE TIME
10 MINUTES
TOTAL TIME
30 MINUTES
LEVEL
EASY

INGREDIENTS

rump steak

cauliflower, cut into florets (about 1kg)

¼ cup olive oil

2 sprigs rosemary sprigs, leaves picked, finely chopped

3 cloves garlic, crushed

1 lemon, juiced and rind finely grated

cannellini beans, rinsed, drained

¼ cup water

METHOD

Prepare all your ingredients.

Heat large saucepan over medium-high heat, drizzle with 1 tablespoon olive oil and add the cauliflower.  Season well with salt and ground black pepper.  Cook, turning, for 12 minutes or until charred and almost tender.  Remove and set aside.    

Heat 1 tablespoon olive oil the same pan over medium-low heat.  Add the rosemary, garlic and lemon rind and stir-fry for 30 seconds or until fragrant.  Add the beans and stir-fry for 1 minute.  Add the water, lemon juice and cauliflower.  Cook, covered, stirring occasionally, for 5-7 minutes or until cauliflower is tender.  Season well.

Heat a big saucepan over high heat until smoking hot.  Drizzle the steak with the remaining oil and season to taste.  Grill steak for 3-4 minutes on each side or until cooked to your liking.  Remove from the heat and set aside for 3 minutes.  Slice steak into 1cm slices. 

Divide cauliflower-and-beans among plates. Top with the steak slices.

 

See what’s on the menu this week

WE CAN'T WAIT TO COOK WITH YOU!

GET COOKING

Pin It on Pinterest

Share This