Steak With Butter Bean Tomato Salad

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A balsamic and mustard infused marinade gives a rich flavour to beef teamed with colourful vegies.

The ingredient of Steak With Butter Bean Tomato Salad

• 60ml 1 4 cup balsamic vinegar
• 2 tablespoons wholegrain mustard
• 4 150g each beef rump steaks
• 250g punnet baby roma tomatoes halved
• 1 large red onion halved cut into thin wedges
• olive oil spray
• 1 2 teaspoon dried chilli flakes
• 1 bunch asparagus woody ends trimmed cut into 5cm lengths
• 400g can butter beans rinsed drained
• 1 4 cup fresh basil leaves
• balsamic vinegar extra to serve

The Instruction of steak with butter bean tomato salad

• combine the vinegar and mustard in a shallow glass or ceramic dish add steak and turn to coat cover with plastic wrap and place in the fridge for 30 minutes to marinate
• preheat oven to 200u00b0c line a baking tray with non stick baking paper place the tomato and onion on tray spray with oil sprinkle with chilli and season with pepper roast for 15 minutes or until tomato is just tender
• meanwhile cook the asparagus in a saucepan of boiling water for 2 3 minutes or until bright green and tender crisp refresh under cold running water place the asparagus and butter beans in a bowl
• preheat a barbecue grill or chargrill on high drain the beef from the marinade spray with oil cook the beef for 2 3 minutes each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 5 minutes to rest thinly slice across the grain
• add the tomato mixture and basil to the asparagus mixture and toss to combine divide the salad among serving plates top with the beef and drizzle over extra vinegar

Nutritions of Steak With Butter Bean Tomato Salad

calories: 287 995 calories
calories: 8 grams fat
calories: 3 grams saturated fat
calories: 13 grams carbohydrates
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calories: n a
calories: 40 grams protein
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