Speedy British Steak with Italian-style Sundried Tomato Beans

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp balsamic vinegar (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
30g pitted black olives

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
2 tsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
2 Denver steaks
110g baby tomatoes
1 courgette
40g rocket
2 garlic clove
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	518Kcal
	424kJ	2165kJ
Fat	4.6g	24g
of which saturates	1.0g	5.1g
Carbohydrates	5g	26g
of which sugars	1.8g	9.3g
Protein	9.2g	47g
Salt	0.32g	1.6g
Fibre	2.3g	12g

Ingredients

2 tsp Italian herbs (use half)

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
40g rocket (use half)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
30g pitted black olives (use half)

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
1 Denver steak (use half)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 courgette (use half)
110g baby tomatoes (use half)
1 tbsp balsamic vinegar (use half) (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
2 garlic clove

Allergens

Contains: Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	422Kcal
	400kJ	1764kJ
Fat	4.6g	20g
of which saturates	0.8g	3.6g
Carbohydrates	6g	27g
of which sugars	2.1g	9.4g
Protein	6.7g	30g
Salt	0.34g	1.5g
Fibre	2.7g	12g

Back

Ready in 20 High protein 1/3 daily fibre 6 plants Low sat fat

Speedy British Steak with Italian-style Sundried Tomato Beans

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Beef

This vibrant salad is perfect for summer. Tender British Denver steaks are served over a bed of peppery rocket and creamy butterbeans simmered with courgette, olives and sundried tomatoes. A balsamic drizzle is the final flourish. The best part? Its ready in 20 mins!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium bowl, a sieve & a measuring jug

Get prepped

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
Finely chop or crush the garlic. Thinly slice the courgette into 1/2cm half-moons. Halve the olives and tomatoes. Drain and rinse the beans

Time to fry

Heat the large frying pan with 1/2 tbsp oil on a medium heat. Once hot, add the courgette and cook for 4-5 mins, until golden and softened. Season with salt and pepper
Add the garlic and cook for another 1 min, then stir in the Italian herbs, beans, olives, sundried tomato paste, balsamic vinegar and 50ml hot water (25ml for 1 person)
Season with salt and pepper and simmer for 3-4 mins, until thickened. Transfer to the medium bowl and set aside

Sizzle the steaks

Reheat the frying pan with 1/2 tbsp oil on medium heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Quickly sear the edges of the steaks
Remove from the pan and leave to rest

Plate up

Add the tomatoes to the bean bowl and toss to combine. Season to taste
Thinly slice the steaks against the grain
Share the rocket between plates, then top with the sundried tomato beans and steak