Minute steaks are a win-win. They’re about half the meat of a big steak, so not only more affordable and planet-friendly but cooked in a jiffy.
400g borlotti beans, drained and rinsed
2 tbsp lemon juice
2 tbsp extra virgin olive oil, plus extra for drizzling
sea salt, black pepper
2 x 125g lean sirloin steaks
1 banana shallot, peeled and finely chopped
100g wild mushrooms (eg, pied-de-mouton), trimmed and sliced
150g-200g chicory heads, trimmed weight, halved lengthways and sliced
a handful coarsely chopped flat-leaf parsley
1. Whiz the beans with the lemon juice, a tablespoon of oil and some seasoning in a food processor until smooth.
2. Place the steaks between two sheets of clingfilm and pound with a rolling pin to a thickness of 1cm. Brush them with oil and season either side. Heat a 24cm nonstick frying pan over a medium-high heat and sear the steaks for 1 minute on each side. Transfer these to 2 warm plates and leave to rest for about 10 minutes while you cook the veg.
3. Add a tablespoon of oil to the pan, stir the shallot into the oil, then add the mushrooms and fry for a few minutes until softened and starting to colour, cooking off any liquid that is given out. Add the chicory and fry for a few minutes longer, then season and stir in the parsley. Spoon this beside the steaks, then gently heat the mash in the pan, and serve drizzled with a little more oil.
Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe.