Name: Seared steak and runner beans with a garlicky, nutty dressing
Total time: 1200 s
Yield: 2
Ingredients: 2 bavette steak; 400 gram runner beans; 1 clove garlic; 2 lemon; 80 millilitre extra virgin olive oil; 20 gram parmesan; 50 gram hazelnuts

Step 1

Allow the steaks (2) to reach room temperature. Lightly oil and season.

Step 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.

Step 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 (20 g) and hazelnuts (50 g) .

Step 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.

Step 5

Toss the runner beans in the dressing and serve alongside the sliced steak.

Seared steak and runner beans with a garlicky, nutty dressing

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