Enjoy a juicy steak with an interesting twist, and ditch the potatoes for a legume mash!
1 sirloin steak, fat trimmed
2 rosemary sprigs
1 tbsp balsamic vinegar
1 garlic clove, chopped
2 tbsp olive oil
1/2 leek, chopped
1, 400g can of white kidney beans
1/2 cup chicken stock
1 tbsp dijon mustard
1 cup kale, chopped
1 tbsp lemon juice
Mix rosemary, vinegar, garlic, and 1 tbsp of olive oil. Rub mixture into the steak and let marinate for 20 minutes. Heat 1/2 tbsp of olive oil in a pan and saute leeks for 5 minutes. Add the beans, stock and simmer for 2 minutes. Mash with the dijon mustard.
Get a frying pan heated to a high temperature. Wipe the marinade from the steak and cook for 2 minutes on each side. Set aside to rest.
Wipe the pan and add 1/2 tbsp of olive oil and fry the kale for 3 minutes. Squeeze on with lemon juice and serve with the steak and mash. Serve.