Week 74: Flash-Fried Steak with White Bean Mash

I won’t lie to you, last week was a long, hard and tiring to make.  I also had Moussaka three times.  When it came to actually getting the pans out at the end of the week for some tomato-ey pasta I realised that I needed to add something new and quick to my week-night repertoire.  Something lightning quick I could whip up before sitting in my chair and watching Geordie Shore re-runs and Netflix boxsets with a pack of biscuits until bedtime when I get in from work.

Speedy meals without making my kitchen look like a bombs gone off you say?  Step aside Jamie, this sounds like a job for Nigella!  The ‘Against the Clock’ chapter of the Kitchen Express book hasn’t let me down yet; it contains some of my favourite recipes, and this week is no exception.  Flash-Fried Steak with White Bean Mash shares a chapter with Mirin-Glazed Salmon, Gammon Steaks with Parsley, and Chicken Schnitzel with Bacon and White Wine.  If I had the courage to lob a scollop at my lover I reckon I could finish the chapter off.  All the pages stick together I’ve used this section so much.

I got slightly confused in Sainsbury’s when they did’t sell a tin that said ‘White Beans’ and they don’t have a signal in there so I couldn’t look it up – so I compromised and got a tin of Butter Beans and a tin of Cannelli Beans, just to see which was best.

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To make this for 4  you will need: 60ml Olive Oil, 1 clove of garlic, 1 sprig fresh rosemary (optional, I left it out), 1 lemon (grated zest and juice), 3 x 410 cans white beans, 4 thin cut sirloin/entrecote steaks (anbout 150g each), and some salt to taste.  Nigella recommends just using two tins of beans if you’re only cooking for 2, and that’s what I did.

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First put 60ml of olive oil into a saucepan with the crushed clove of garlic, the rosemary if you’re using it, and the lemon zest.  Warm it through and then fish out the rosemary, saving it for later.

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Drain the beans and wash them thoroughly until they’re not all the snotty tin-water has gone.  Add them too the pan and warm them through – stir them and squash them with a big wooden spoon to form ‘a nobbly mush’.

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Just before you stick the beans in, add 2 teaspoon of olive oil into a frying pan large enough for your steaks.  Warm the oil to a high heat while you do the beans.  Fry the steaks for 90 seconds on each side and remove to warmed plates.

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Pour the lemon juice into the hot pan, let it bubble in the meaty oil, give it a stir and a scrape and pour over the steaks.  Add the White Bean Mash and serve, or – if you like extra washing up – put the Mash into a serving bowl and adorn it with the Rosemary and then serve.

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Done in 10 minutes!  Perfect!  The steak was really nice, tender, and the lemony-meaty sauce really worked well with the beef.  Next time I’ll try and get closer to 90 seconds each side – the butter beans took a bit more mashing than I expected and I gave it longer than it should have had.  I’ll also only use Cannellini beans next time, they were tastier.  I’ll definitely also make the Beany Mash again with other things.

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Flash-Fried Steak with White Bean Mash is going to become a dinnertime regular.  Thanks Nigella!

Nigella Express, by Nigella Lawson (Chatto & Windus 2007 ISBN 9780701181840)

nigella express

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2 comments

    1. Thanks Jhuls! The first night we had it with the salad, then we had a night off and finished off the meatloaf I’d made the night before, then I had moussaka with brocolli, and the third night we just had it on its own. I’d have frozen some but there wasn’t space in the freezer 😦

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