Winter Steaks cover image

Winter Steaks

• April 12, 2019




Put a large saucepan over a medium heat, and add a tablespoon of olive oil, the cabbage, onion and paprika. Gently sauté until soft and coloured. Then add the butter beans and mustard, and mash until creamy. Leave the mash in the pan, with the heat off.

Meanwhile, put a large frying pan over a hot flame and throw in the peppers. Start to colour these, and add the steak (cut into two pieces) into empty areas of the pan. Stir the peppers from time to time, and turn the steak, cooking to your liking. Medium rare / rare is good with a well-seasoned rib-eye steak.

Serve with a quarter of the mash on each of two plates, a quarter of the peppers on those and half a steak perched on top.

The remaining peppers and mash can go in lunchboxes for the next day, along with some cold cuts to be heated up at work.