Ingredients
For the griddled rump steak
175g/6oz rump steak
dash olive oil
salt and freshly ground black pepper
For the cannellini beans
2 tbsp olive oil
1 garlic clove, peeled, finely sliced
200g/7oz can cannellini beans, rinsed and drained
splash water
splash olive oil
salt and freshly ground black pepper
For the braised courgettes
2 courgettes
3 tbsp olive oil
1 garlic clove, peeled, finely chopped
splash water
small handful finely sliced fresh basil
salt and freshly ground black pepper
For the dressing
1 red chilli, deseeded, finely chopped
75ml/2½fl oz extra virgin olive oil
50ml/2fl oz balsamic vinegar
squeeze lemon juice
basil leaves, to garnish
Method
1. For the griddled steak, rub the steak in olive oil and season well with salt and freshly ground black pepper. Heat a griddle until smoking hot, place the steak in the pan and griddle for 3-4 minutes on each side, or until cooked to your liking. Remove from the heat, cover loosely with foil and leave to rest for five minutes, then thickly slice.
2. For the cannellini beans, heat the olive oil in a frying pan, add the garlic and sauté for one minute.
3. Add the cannellini beans and a splash of water, cover with a lid and cook over a gentle heat for ten minutes. Stir in a good splash of olive oil and season well with salt and freshly ground black pepper.
4. For the braised courgettes, top and tail each courgette, cut in half lengthways and then finely slice to make half-moon shapes.
5. Heat two tablespoons of olive oil in a frying pan, add the courgette slices to the frying pan and fry for 2-3 minutes. Add the garlic and fry for 1-2 minutes. Add a splash of water and cook for 1-2 minutes. Stir in the basil and the remaining olive oil and season well with salt and freshly ground black pepper.
6. For the dressing, put the chopped chilli, extra virgin olive oil, balsamic vinegar and a squeeze of lemon juice into a small bowl and whisk together.
7. To serve, pile the cannellini beans in the middle of a serving plate and top with the braised courgettes. Coat the steak slices in the dressing and place beside the courgettes and beans. Pour over the rest of the chilli dressing and garnish with fresh basil leaves.
