Over the last week I’ve been delighted to be working with Simply Beef and Lamb to share delicious recipes that are not only tasty but are also healthy and quick and easy to make. You can find the first recipe I posted for a delicious Aromatic Steak Salad with Freekeh and Chimichurri here, and the second recipe for Pan Seared Coconut Cannon of Lamb with Puy Lentils here.
All of these recipes take less than 30 minutes to prepare and cook so would be excellent evening meals. As well as being a great source of protein to keep you fuller for longer, beef and lamb contain essential nutrients with beef being an excellent source of iron which supports the immune system and energy levels. As I have slightly low iron levels I have been adding a little more beef into my diet and recipes such as this certainly inspire me to try different things out!
When buying your beef and lamb do make sure you look out for the Red Tractor Logo, which means that the produce has been assured through standards including traceability of animals from farm to pack, animal welfare, environmental protection and food safety. You can find out more about the Red Tractor Logo and what it means here.
This recipe might just be my favourite out of the three I’ve posted this last week. I’ve never really tried beef or lamb in a dish combined with beans but I’ve really been inspired by this dish!
Griddled Beef with Crispy Broccoli and Chick Peas
Prep time: 30 minutes
Cooking time for fillet steak:
Rare: 3-4 minutes on each side
Medium: 4-5 minutes on each side
Well: 6-7 minutes on each side
2 x 150 g / 5 oz fillet steaks or 2 x 175 g / 6 oz lean flat iron steaks
Salt and freshly milled black pepper
For the Crispy Broccoli:
2 heads of broccoli
1 garlic clove, peeled and finely chopped
10 ml / 2 tsp ground cumin
30 ml / 2 tbsp rapeseed oil
Juice of ½ small lemon
1 x 400 g can chick peas, drained
2 spring onions, finely chopped
For the Dressing:
30 ml/2 tbsp white wine or cider vinegar
15 ml/1 tbsp runny honey
15 ml/1 tbsp rapeseed oil
Pinch dried chilli flakes
Fresh mint leaves, to garnish
Fresh mint leaves, to garnish
1. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
2. To prepare the broccoli, preheat the oven to Gas mark 6, 200°C, 400°F.
3. Cut the broccoli stem into half, starting at the stem, then cut each half in half again to produce two thick slices from each steam. Save any loose broccoli florets, pop in the fridge and use later. Place the broccoli steaks on a baking sheet lined with parchment paper.
4. In a small bowl mix the garlic, cumin, half the oil and lemon juice together and brush the broccoli on both sides. Roast for 20 minutes until brown. Turn the broccoli steaks over, add the chick peas and cook for a further 5 minutes.
5. Meanwhile, heat a non-stick griddle pan until hot.
6. Place the steaks on a chopping board, brush with the remaining oil and season with salt and pepper.
7. Cook on the steaks according to your preference. Transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes (for flat iron) or 2-3 (for fillet steak).
8. In a small bowl mix the dressing ingredients together.
9. Serve the steaks on top of the broccoli steaks, spoon the chick peas around, drizzle with the dressing. Garnish with the mint leaves and sunflower or pumpkin seeds.
For everything you need to know about beef and lamb including a host of other delicious recipes check out the Simply Beef and Lamb website.
Have you ever tried combining beef or lamb with beans and pulses in a recipe before?
*post in collaboration with Simply Beef and Lamb