Sirloin Steak

Cannellini beans

Cherry Tomato

Arugula

Olive Oil

Lemon Juice

Honey

Scallion

Vegetable Oil

Garlic

Basil, fresh

Green peppercorns

Seared sirloin steak with tomato and bean salad

serving

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Brush the steaks with the vegetable oil and season with salt and freshly ground black pepper. Heat a cast iron skillet on medium-high heat until almost smoking. Add the steaks and cook for 4-5 mins on each side until seared and cooked to desired doneness. Remove from the pan. Cover the steaks with foil. Let stand for 5-10 mins.

Meanwhile for the salad, mix the drained and rinsed beans, halved tomatoes, arugula, thinly sliced green onions and most of the basil leaves in a shallow bowl. Whisk the finely chopped garlic, lemon juice, honey and olive oil and season to taste. Pour the dressing over the salad and toss gently to coat. Serve with the steaks. Garnish with the remaining basil leaves and sprinkle with crushed pink peppercorns (if using).

Yamfit

The Begainer Day 3 (lunch)

Nutrients

Ingredients

Seared sirloin steak with tomato and bean salad

Micro nutrients

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