Quick meals need not compromise health nor flavor. This is a steak lunch healthified. Instead of the loved yet heavy side of fried potato, the steaks are served on a bed of nutritious bean and mushroom saute, further enriched by a reduced stock sauce. The original recipe came form a cookbook suggesting double the beans. Instead, I preferred to halve the beans and double the mushroom.
2 x 300g piece of rib-eye steak
1 tsp dry rosemary
4 cloves of garlic, grated
350 g mixed mushrooms, sliced
1 x 400g can white beans, drained
1 Tbsp vinegar
1 bouillon cube
Place a large non-stick frying pan on a medium-high heat. Rub the steaks all over with salt and pepper, then sear on all sides for about 10 minutes in total, so you achieve good color on the outside and cooked inside to your liking.
When the steak is done, remove to a plate and cover with foil. Reduce the heat under the pan to medium, and fry the rosemary and garlic in a tablespoon of oil for 30 seconds, then add the mushrooms and cook until golden, tossing regularly. Pour in the beans and a cup of water, add 1 tablespoon of vinegar and the bouillon cube; simmer for a few minutes until slightly thickened and reduced, then taste season to taste.
To serve, pour the bean mix in a rimmed serving dish, sit the steaks on top and pour over any resting juices.
صحة و عافية