High Protein | High Fibre

Steak with harissa tomato confit and butter bean purée

Name: Steak with harissa tomato confit and butter bean purée
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 100g Cherry tomatoes; 100g Butter beans; 1 clove Garlic; 1 tsp Rose harissa paste; 1 dsp extra virgin olive oil; 85g Broccoli, cooked; 28g Fat free Greek yogurt; 70g Lean beef fillet steak; to garnish Parsley, chopped

397

Calories

32.3g

Protein

10.3g

Fibre

A deliciously decadent meal. The tomatoes are baked with minimal oil but still ooze out their flavours and go so well with the steak and 'mash'.

Serves 1

Steak with harissa tomato confit and butter bean purée — recipe photograph from Finding Balance by Jemima Prest

Ingredients

Servings

Cherry tomatoes100g
Butter beans100g
Garlic1 clove
Rose harissa paste1 tsp
extra virgin olive oil1 dsp
Broccoli, cooked85g
Fat free Greek yogurt28g
Lean beef fillet steak70g
Parsley, choppedto garnish

Nutritional values are estimates based on ingredients entered into the NutraCheck app. Exact values may vary depending on specific ingredients used.

Method

01
Preheat the oven to 180°C.
02
Place the cherry tomatoes in a small oven dish and toss with half the extra virgin olive oil, a little salt, and the harissa. Roast for 15–20 minutes until soft and lightly caramelised.
03
Meanwhile, make the purée. Put the butter beans, garlic, remaining extra virgin olive oil, and Greek yogurt into a blender. Season well and blend until smooth, adding a splash of water if needed to loosen. Warm gently in a pan over medium heat.
04
Steam the broccoli.
05
Heat a non-stick pan until hot, then cook the steak for 2–3 minutes per side, or until done to your liking. Leave to rest for a few minutes before slicing.
06
Spoon the butter bean purée onto a plate, top with the steak slices, and add the harissa tomatoes and broccoli. Finish with a scatter of chopped parsley.