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FLASH FRIED STEAK WITH WHITE BEAN MASH

FLASH FRIED STEAK WITH WHITE BEAN MASH

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Serves: 4

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

When I was a child, steak houses always had something called minute steak - as in minnit - on the menu, economically attractive portions that needed a mere 60 seconds to cook through. In our house they were pronounced mynewt steaks, as if in baffled disappointment at the meagreness of the meat provided. It's hard to throw off the idea that a steak should be something chunky and big enough to get your teeth into and I certainly like my meat rare.

This is my compromise: a slender but still substantial steak that cooks for 90 seconds a side. And in that time, I've produced a garlicky, lemony, ultra-fabulous, utterly addictive bean mash.

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Ingredients

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  • 60 ml olive oil (plus 2 teaspoons)
  • most of 1 clove garlic (crushed)
  • 1 sprig fresh rosemary (optional)
  • grated zest and juice of 1 lemon
  • 1230 grams white beans (3 x 410g / 14oz cans)
  • 4 thin-cut sirloin steaks or entrecote steaks (about 150g each)
  • salt (to taste)
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Method

  1. First, get on with the beans: put the 60ml / ¼ cup of olive oil in a saucepan, and mix in the garlic. Add the whole rosemary sprig, if using, and the lemon zest and warm through. Remove the rosemary, but do not throw away.
  2. Drain the beans and rinse under a tap to get rid of the gloop and then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nobbly mush. Season to taste; some beans come saltier than others.
  3. Meanwhile, heat a teaspoon of oil in a large frying pan and cook the steaks on high for a minute and a half a side. Remove to warmed plates, sprinkling some salt, to taste, over them as you do so.
  4. Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the bean mash adorned with the reserved rosemary sprig.

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