With less fat and cholesterol than beef, bison’s flank steak is the perfect choice to add to a salad. Flavorful and juicy, it complements a salad’s raw ingredients, making it an optimal choice for protein.
Steak with red wine sauce recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
16 April 2021 ⢠11:30am
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This is what I immediately think of when I wonder about a dish to feed two people â an expensive treat thatâs easy to make. Do get good beef stock â I use M&S these days â as it makes all the difference. If youâre concerned about fat content, you can leave out the unsalted butter at the end, but it is delicious. Do rest the meat once cooked â the juices need to âsetâ.
Prep time: 5 minutes |
20g cold, unsalted butter, cut into small cubes
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4 tbsp extra-virgin olive oil
400g fine green beans
3 garlic cloves, thinly sliced
1 x 400g tin butter beans, drained and rinsed
1 tbsp wholegrain mustard
Parmesan shavings, to serve
METHOD
Remove the steaks from the fridge 1 hour before cooking. Season the oil with salt and pepper and drizzle a little over both sides of each steak.
Meanwhile, heat a large griddle pan over a high heat. Toss the green beans in a little of the seasoned oil. Chargrill the beans in four batches for 4 minutes, turning occasionally, until lightly charred in places. Set aside.
Heat a sauteÌ pan over a medium heat. Add 2 tbsp of olive oil and the tomatoes and cook, stirring, for 5 minutes, or until they start to lose their shape. Add the garlic and butter beans and cook for 2 minutes, then stir in the mustard, lemon juice and green beans. Warm through briefly, adding a splash of water if dry, and season to taste. Cover the pan with a lid and set aside.