Cooking Instructions
1.
Allow the
steaks (2)
to reach room temperature. Lightly oil and season.
2.
Prepare a large bowl of iced water. Cook the
runner beans (400 g)
in a pan of salted boiling water for 5-6 minutes, until tender. Immediately plunge into the iced water. Drain, then allow to dry on kitchen paper.
3.
To make the dressing, whisk the
garlic (1 clove)
with the
lemon zest and juice (2)
in a bowl. Slowly pour in the
olive oil (80 ml)
, whisking constantly. Stir in the
parmesan (11 tsp)
and
hazelnuts (50 g)
.
4.
Heat a splash of olive oil in a pan over a medium high heat. Pan-fry the steaks for 3-6 minutes, turning halfway, until cooked to your liking. Place onto a board to cool slightly before slicing into thin strips.
5.
Toss the runner beans in the dressing and serve alongside the sliced steak.