Simple Marinated Steak Lunch

Feb 18, 2016

This is quite the simple dish. In fact it is so simple, I don’t think I have a lot to say about it. I served it for lunch at home on a gloomy day and it was created because I needed to use up stuff in the fridge, namely steak and some almost wilted broccoli.

As I’ve said many times, while I’m not a big fan of cooking meat, I do enjoy having it from time to time. And since the main reason I’m not a fan of cooking it is the smell rendered, I went the oven broiled way. And it’s my go to method almost all the times when it comes to meat: marinate it, bake it, eat it.

Marinating meat makes it tender, juicy and flavourful when cooked and that’s why I love this method for almost any type of meat. This marinade is particularly easy to make and if you don’t have a lot of time, marinating the steak for 30 minutes will do. I love an overnight process, but I’m willing to adapt.

This recipe is a great weekday lunch or dinner, it’s ready in under half an hour (excluding marination process) and it is quite delicious. I served mine with a handful of Arugula salad on the side, but feel free to have it plain or with a salad of your choice. Omit peanuts if you haven’t any or replace them with some other fitting nut, such as hazelnut, perhaps. Either way, enjoy!

Marinated Steak With Cannellini Beans & Broccoli

1 large garlic clove or two small ones, finely minced

60ml/¼ cup red wine vinegar

2 Tblsp Dijon mustard

½ cup olive oil plus more for drizzling

2 Tblsp chopped cilantro leaves

1 steak (approx. 250g/½ pound)

A handful of broccoli florets, washed and cut into quarters

1 can Cannellini beans (400g/15 oz.), drained and rinsed in several changes of water

A handful of peanuts, dry-roasted in a pan, then chopped

Salt and pepper, to taste

In a medium bowl, whisk together half of the chopped garlic with the vinegar, the mustard, olive oil and 1 Tblsp chopped cilantro. Reserve ¼ cup of the marinade in a small bowl, then add the steak to the medium bowl and turn to coat evenly in the marinade. Cover and leave to marinate for 30 minutes – 1 hour.

Preheat oven on broiler setting to 200C/400F. In a roasting pan fitted with parchment paper, place the broccoli, drizzle generously with olive oil, 1 Tblsp chopped cilantro, salt and pepper and toss to combine. Place in the oven and broil for 5 minutes. Remove from the oven, add the beans and the rest of the minced garlic and toss to combine. Set the roasting rack on top, remove the steak from the marinade and place it on the rack, then pop back in the oven. Cook for 4-5 minutes on each side, to your preferred doneness.

Remove from the oven, place steak on a cutting board. Place the beans and broccoli in a bowl, pour 1 Tblsp of the reserved marinade on top and mix to combine, then divide evenly among two plates. Thinly slice the steak and divide among the two plates, sprinkle with chopped peanuts and serve along with remaining marinade and fleurs de sel.

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