First make the dressing for the beans. Place mustard in a bowl and stir in lemon juice. Add garlic, then whisk in extra virgin olive oil. Season with salt and freshly ground black pepper. Reserve.
Rub the steaks with Extra Virgin Olive Oil from Spain, then sprinkle with roughly cracked black pepper and rub this in as well. Turn over and repeat. Leave to marinate while you fry the wedges. Place potato wedges in hot oil and deep fry until crisp and golden. Drain on kitchen paper. At the same time cook the beans in salted boiling water. Drain.
For the steaks, heat a pan to smoking. Place the steaks in the pan (no more oil needed) and cook for around 3 minutes on each side for medium rare depending on thickness, or longer to taste. Remove from pan and leave to rest. Sprinkle with a little sea salt.
Pour dressing over beans and toss.
To serve, place steaks on plates and add wedges and dressed beans.
We recommend you serve this recipe with Tuna and tomato salad which is also made using Olive Oils from Spain.
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4 sirloin steaks
Extra Virgin Olive Oil from Spain for rubbing
Roughly cracked black pepper
2 medium potatoes, peeled and cut in wedges
225g/8oz French beans, trimmed
For the dressing:
1 tsp Dijon mustard
Juice of half a lemon
2 cloves garlic, peeled and crushed
3 tbsp extra virgin olive oil from Spain
Sea salt and freshly ground black pepper
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