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A salad of sliced beef, green beans & sticky tomatoes

Method

 

  • Season the steaks, spray with oil and cook to the desired degree on a preheated ridged grill or BBQ. Set aside to rest for a few minutes, before slicing on the diagonal.
  • At the same time, blanch the beans in salted, boiling water until crisp-tender. Drain and put in iced water. Then drain well.
  • Heat a thin layer of oil in a heavy-bottomed pan and place the tomatoes on top, cut side down. Add the sugar and balsamic to the pan and gently cook the tomatoes, adding a little stock if caramelising too much.
  • When almost ready, add half of the garlic and rosemary to the pan. Stir well, briefly cook and then remove from the heat.
  • Heat a little oil in another pan and gently sauté the remaining garlic and rosemary with the red onion until tender.
  • Then add the beans and briefly toss to reheat, before stirring through the parsley, a little fresh oil and the sliced beef with any cooking juices.
  • To serve, arrange the tomatoes in the round on one large plate and mound the salad in the middle.

 

Ingredients

 

  • 2 x 180 gm porterhouse steaks, well trimmed
  • sea salt & freshly ground pepper
  • olive oil spray
  • 1 handful baby beans, halved crossways
  • olive oil
  • 4-6 ripe red tomatoes, halved
  • 1 tbsp brown sugar
  • 100 ml balsamic vinegar
  • chicken stock
  • 4 garlic cloves, finely chopped
  • 2 heaped tspn finely chopped fresh rosemary
  • 1 red onion, finely sliced
  • 2 heaped tbsp Italian (flat leaf) parsley leaves

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm