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Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Remove 1 thick steak from the fridge around 1 hour before cooking. This helps you get a more even cook.
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For
2
M
I
1
Sirloin steak, thick
150
g
Green beans, trimmed
30
g
Parmesan, finely grated (plus extra shavings for serving)
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Grains: you could add any grain you like here to bulk it out. Farro, pearl barley, brown rice, giant couscous, and lentils all would be good. You could also use the pre-cooked packs of grains; they would make this recipe super quick. I always cook more grains than I need as they keep well in the fridge for a few days and make for a really easy lunch as the base of a salad or alongside other bits. I also always cook them in stock for extra flavour but that isn’t 100% necessary.
If you want to double the recipe: double everything and on you go.
How to get your children to eat it too: they love the steak, so I just serve everything separately and do something extra on the side for them.
Variations: watercress works well here as its pepperiness complements the steak nicely but any other green leaf works. I also like lambs lettuce or rocket.
What to do with leftovers: leftovers keep well in an airtight container in the fridge for 3 days. Just remove from the fridge 20 minutes before eating so it loses the fridge chill. If you ate all the steak but just have leftover salad, it’s great with chicken, maybe a jammy egg, or whatever else. Dressing keeps in a sealed container/jar in the fridge for a week. Good on any salad/sandwich you like!
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Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Remove 1 thick steak from the fridge around 1 hour before cooking. This helps you get a more even cook.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1
Sirloin steak, thick
150
g
Green beans, trimmed
30
g
Parmesan, finely grated (plus extra shavings for serving)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Grains: you could add any grain you like here to bulk it out. Farro, pearl barley, brown rice, giant couscous, and lentils all would be good. You could also use the pre-cooked packs of grains; they would make this recipe super quick. I always cook more grains than I need as they keep well in the fridge for a few days and make for a really easy lunch as the base of a salad or alongside other bits. I also always cook them in stock for extra flavour but that isn’t 100% necessary.
If you want to double the recipe: double everything and on you go.
How to get your children to eat it too: they love the steak, so I just serve everything separately and do something extra on the side for them.
Variations: watercress works well here as its pepperiness complements the steak nicely but any other green leaf works. I also like lambs lettuce or rocket.
What to do with leftovers: leftovers keep well in an airtight container in the fridge for 3 days. Just remove from the fridge 20 minutes before eating so it loses the fridge chill. If you ate all the steak but just have leftover salad, it’s great with chicken, maybe a jammy egg, or whatever else. Dressing keeps in a sealed container/jar in the fridge for a week. Good on any salad/sandwich you like!
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Made it?
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