Name: Barbecued steak with white bean puree and chimichurri
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 2
Ingredients: 1/2 cup dried cannellini beans; 4 clove garlic, peeled; 1 1/2 tablespoon lemon juice; 1/4 cup (60ml) water; 150 gram lean beef skirt steak, trimmed; 1 teaspoon rice bran oil; 1 tablespoon coarsely chopped fresh oregano; 2 cup (230g) watercress sprigs; 1/2 small red onion (50g), sliced thinly; Chimichurri; 1 1/4 cup fresh flat-leaf parsley leaves, chopped finely; 1/4 cup fresh oregano leaves, chopped finely; 1 clove garlic, crushed; 1/4 teaspoon chilli flakes; 1 tablespoon red wine vinegar; 2 teaspoon dijon mustard; 1 teaspoon rice bran oil

Barbecued steak with white bean puree and chimichurri

Grilled tender steak with a tangy green South American sauce. Perfect for the warmer. And ideal for diabetics, too.

Serves 2

Prep

10M

Cook

1H 40M

Marinate

24H

Total

1H 50M

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Ingredients

1/2 cup dried cannellini beans

4 clove garlic, peeled

1 1/2 tablespoon lemon juice

1/4 cup (60ml) water

150 gram lean beef skirt steak, trimmed

1 teaspoon rice bran oil

1 tablespoon coarsely chopped fresh oregano

2 cup (230g) watercress sprigs

1/2 small red onion (50g), sliced thinly

Chimichurri

1 1/4 cup fresh flat-leaf parsley leaves, chopped finely

1/4 cup fresh oregano leaves, chopped finely

1 clove garlic, crushed

1/4 teaspoon chilli flakes

1 tablespoon red wine vinegar

2 teaspoon dijon mustard

1 teaspoon rice bran oil

Method

1.Place beans in a large bowl; cover with cold water. Stand overnight. Drain well.

2.Cook beans and garlic in a large saucepan of boiling water for 1½ hours or until very tender. Drain well.

3.Blend or process beans, garlic, juice and the water until smooth. Season with pepper to taste. Transfer to a small bowl, cover to keep warm.

4.Meanwhile, make chimichurri, combine ingredients in a small bowl; mix well. Season with pepper to taste.

5.Slice beef; serve with bean puree, chimichurri and combined watercress and onion.

You will need 1 1/2 cups cooked beans. You can use 60g baby rocket leaves (arugula) instead of watercress, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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