TAGLIATA & BORLOTTI BEANS

Tagliata & borlotti beans image

Try a simple midweek version of tagliata, an Italian dish of sliced steak, peppery rocket leaves and shaved parmesan. It takes just 20 minutes to make

Provided by Esther Clark

Time 20m

Number Of Ingredients 10

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Ingredients

small bunch parsley
½ small bunch basil
1 small garlic clove
3 tbsp olive oil , plus a drizzle
1 tbsp red wine vinegar
250g rump steak , about 2cm thick
400g can borlotti beans , drained and rinsed
50g rocket
80g cherry tomatoes , halved
25g parmesan , shaved (optional)

Steps:

Put the parsley, basil, garlic, olive oil and 1 tbsp water in the small bowl of a food processor and whizz until the herbs are finely chopped. Transfer to a bowl, stir through the vinegar and season to taste.
Season the steak generously. Heat a griddle pan or non-stick frying pan over a high heat. Drizzle a little extra oil over the steak and fry for 5 mins, turning every minute. Put on a plate, cover and leave for about 5 mins to rest.
Toss the beans, rocket and cherry tomatoes in the herb mixture. Slice the steak into strips. Divide the salad between two plates, top with the steak and scatter over the shaved parmesan, if you like.

Nutrition Facts : Calories 506 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium