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Herby Bavette Steak with Provençal Borlotti Beans
A taste of Southern France. Sizzle British beef bavette steaks with garlic, basil and parsley paste. Serve with a bowl of sundried tomato-simmered veggies and fibre-rich borlotti beans. Sometimes, simple is best.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 courgette
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g baby spinach
- 4 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 pepper
- 4 Denver steaks
- 480g borlotti beans (drained) (Borlotti beans, water)
- 1 handful of fresh basil
Nutritional Information
Calories: 476
Protein: 49g
Carbs: 32g
Fat: 18g
Herby Bavette Steak with Provençal Borlotti Beans
A taste of Southern France. Sizzle British beef bavette steaks with garlic, basil and parsley paste. Serve with a bowl of sundried tomato-simmered veggies and fibre-rich borlotti beans. Sometimes, simple is best.
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Cooking Instructions
- Heat a frying pan with 1/2 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper. Once the pan is hot, add the steaks and cook (as a guide: cook for 3-4 mins on each side for medium, or 5-6 mins for well done). Quickly seal the edges of the steak, leave to rest, then slice against the grain. Place in a medium bowl and toss with half the garlic herb paste.
- Meanwhile, dice the pepper into 2cm chunks. Slice the courgettes into 1/2cm half-moons. Heat a large frying with 1/2 tbsp olive oil on medium-high heat. Once hot, add the pepper, courgette and remaining garlic herb paste. Cook for 4-5 mins, until softened.
- Drain and rinse the beans. Add the sundried tomato paste, beans and 250ml water to the softened veg in the pan. Crumble in the stock cube and simmer for 4-6 mins, until thickened.
- Meanwhile, remove the basil leaves from the stalks and roughly chop. Rinse the spinach. In the final minute of cooking, stir the spinach and basil into the beans until wilted. Season with sea salt to taste.
- Serve the beans in bowls, topped with the herby steak.
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