Express rump steak with bean salad

Name: Express rump steak with bean salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (850 ml) white beans; 120 g Arugula; 4 Rump steaks (à approx. 175 g); 5 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 150 g cherry tomatoes; 6 Stem(s) Basil; 1 Garlic clove; 3 TABLESPOONS light balsamic vinegar; 1 TEASPOON liquid honey

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (850 ml) white beans
120 g Arugula
4 Rump steaks (à approx. 175 g)
5 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
150 g cherry tomatoes
6 Stem(s) Basil
1 Garlic clove
3 TABLESPOONS light balsamic vinegar
1 TEASPOON liquid honey

Directions

1
Rinse the beans and let them drain. Sort the arugula, wash and drain. Dab meat dry, cut the fat edges. Heat 2 tablespoons of oil in a large frying pan. Brown the meat in it over a high heat, then fry on each side over medium heat for about 3 minutes.
2
Season with salt and pepper.
3
Wash the tomatoes, cut them in half. Wash basil, shake dry, pluck leaves. Peel garlic, chop finely. Mix garlic, vinegar, salt, pepper and honey. Add 3 tablespoons of oil. Mix with beans, rocket, tomatoes and basil.
4
Serve with the steaks.