Name: Steak, courgette & summer bean salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200g green beans trimmed; 2 x 200-250g sirloin or rump steaks; 2 medium courgettes sliced into ribbons or thin rounds; 1 tbsp olive oil plus extra for brushing; 2 tbsp red wine vinegar or lemon juice; 2 tsp Dijon mustard; 400g can cannellini beans drained; 100g cherry tomatoes halved; 1 small red onion thinly sliced; small bunch of basil or parsley, roughly chopped

Steak, courgette & summer bean salad

Pack in the protein with this speedy summer salad made with steak and cannellini beans, plus courgettes, green beans, cherry tomatoes and red onion

25 min total 15 min prep 10 min cook 4 340 cal

Instructions

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1 Bring a pan of salted water to the boil. Add the green beans and cook for 3-4 mins until just tender. Drain, rinse under cold water and set aside.
2 Brush the steaks and courgettes lightly with olive oil and season well. Heat a griddle pan or barbecue over a high heat. Cook the courgettes for 3-4 mins each side until charred, then set aside. Grill the steaks for 2-3 mins each side (or to your liking), then rest for 5 mins before slicing.
3 Whisk 1 tbsp olive oil with the vinegar and mustard in a large bowl with some seasoning. Add the green beans, courgettes, cannellini beans, cherry tomatoes, red onion and most of the herbs. Toss gently to coat.
4 Slice the steak and lay over the salad, then drizzle over any resting juices. Serve warm or at room temperature with the reserved herbs scattered over.