Steak always makes for a satisfying dinner. Try a new combination tonight by following this recipe from Bord Bia – The Irish Food Board (

Serves: 4


5 tbsp extra-virgin olive oil

2 tsp each finely chopped fresh rosemary and thyme

4 x 150g (5oz) thin cut sirloin steaks

50g (2oz) unsalted butter

1 onion, finely chopped

2 garlic cloves, crushed

2 x 400g cans cannellini beans, drained and rinsed

Good pinch of caraway seeds

1 small Savoy cabbage, cored and shredded

Approx. 6 tbsp chicken stock

1 tbsp each chopped fresh flat leaf parsley and chives

Sea salt and freshly-ground black pepper


Preheat the oven to 200 degrees/Gas 6. Place one tablespoon of the olive oil in a shallow non-metallic dish. Add the rosemary and most of the thyme, then season generously with black pepper.

Add the steaks, turning to coat, then either use immediately or cover with cling film and chill for up to 24 hours. Allow them to return to room temperature before cooking.

Heat a heavy-based frying pan until smoking hot. Add the steaks and cook for 1½ minutes on each side until well sealed. Remove from the heat and leave to rest in a warm place for about 5 minutes.

Meanwhile, place another two tablespoons of olive oil and half of the butter in a heavy-based pan. Add the onion and garlic and cook over a gentle heat for about 10 minutes until well softened but not coloured, stirring occasionally.

Stir in the cannellini beans and cook for another few minutes until heated through.

To saute the cabbage, heat a wok or large frying pan and add the remaining olive oil and butter. Tip in the cabbage with the rest of the thyme and saute for 1-2 minutes until softened but not coloured.

Pour in a couple of tablespoons of the stock, season generously and allow to cook for another few minutes until almost all of the liquid has evaporated, stirring.

Stir the rest of the stock into the bean mixture and then mash to a rough purée using a potato masher or fork.

Fold in the parsley and chives, then season to taste.

Divide the bean puree among the warmed serving plates and arrange the rested steaks on top, drizzling over any juices from the pan.

Add a mound of cabbage to each one to serve.


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