Balsamic Steak With White Bean Mash and Salsa
4 (about 100- 150 g each) beef fillet steaks
3 tablespoons balsamic vinegar
4 tomatoes, cubed
1/2 red capsicum, deseeded, coarsely chopped
1/2 small onion, coarsely chopped
2 teaspoons olive oil
2 garlic cloves, crushed
500 grams canned white beans (cannellini), rinsed, drained
2 tablespoons lime juice
2 tablespoons parsley, coarsely chopped
1 tablespoon tbs basil, fresh, coarsely chopped or ½ dried
White pepper and sea salt
Place the beef in a shallow glass or china dish, add 3 tbs of the vinegar and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Combine the tomato, capsicum, onion, 1 tsp olive oil and remaining vinegar, cook on low heat for 8-10 minutes. Season with salt and pepper, set aside.
Preheat a grill pan on high, lightly brush with oil.
Add the steaks to the pan and cook for 2-3 minutes on each side for medium or until cooked. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the beans and cook, stirring and mashing with a fork, for 2-3 minutes or until coarsely mashed and heated through. Add the lime juice and stir to combine. Season with pepper and salt.
Add parsley and basil, stir to combine.
Spoon the beans mixture among serving plates. Top with steak and spoon over the tomato mixture.