← Back to Search Results
sauteeing
Flash-Fried Steak with White Bean Mash

Photo by: Joseph De Leo
Comments: 0
 

Recipe

When I was a child, steak houses always had something called minute steak, as in minnit, on the menu, economically attractive portions that needed a mere 60 seconds to cook through. In our house they were pronounced mynewt steaks, as if in baffled disappointment at the meagerness of the meat provided. It’s hard to throw off the idea that a steak should be something chunky and big enough to get your teeth into and I certainly like my meat rare. When I’m asked at a restaurant how I want my steak cooked, I tell them just to hit it on the head and walk it straight through. So I can do a proper, fleshly steak supper pretty damn fast, but when you’re really up against it, this is the perfect almost-instant dinner. Under five minutes is what I’m talking about from start to finish — and that isn’t bad. I could hone it down by sticking to the minute steak idea, and it’s fine, only there’s something a little school dinners about those sad little straggly rags of steam. This is my compromise: slender but still substantial steak that cooks for 90 seconds a side. And in that time, I’ve produced a garlicky, lemony, ultrafabulous, utterly addictive bean mash. Below makes enough for four, more if there are children eating too, but I have to come clean and say that I don’t quite halve the amounts for the mash when there are just two of us eating. This is just too good, and I simply go down to two cans and a little less of everything else. I’m afraid I don’t really want to reduce anything at all.

Yield: Serves 4

Ingredients

  • ¼ cup plus 2 teaspoons olive oil
  • most of 1 clove garlic, crushed
  • grated zest and juice of 1 lemon
  • 3 14-oz cans white beans
  • 1 sprig fresh rosemary, optional
  • salt and pepper to taste
  • 4 thin-cut sirloin or entrecote steaks, about 5 oz each

Directions

First get on with the beans: Put the ¼ cup of olive oil in a saucepan, mince in the garlic, add the lemon zest, and warm through.

Drain the beans and rinse under a tap to get rid of the gloop, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush. Add the rosemary sprig, if using, and season to taste; some beans come saltier than others.

Meanwhile, heat a teaspoon of oil in a large skillet and cook the steaks on high for 1½ minutes a side. Remove to warmed plates, sprinkling some salt and pepper, to taste, over them as you do so.

Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the mash.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

766kcal (38%)
380mg (16%)
66g
15g
35g (53%)
0g
10g (48%)
19g
3g
67mg (22%)
1g
50g
183mg
1825mg
1mcg RAE (0%)
21mg (35%)
267mg (27%)
11mg (62%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
martin-yans-china Martin Yan's China
by Martin Yan
cook-with-jamie Cook with Jamie
by Jamie Oliver
nigella-express Nigella Express
by Nigella Lawson
living-raw-food Living Raw Food
by Sarma Melngailis
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?