10-Min Rump Steak, Creamy Butter Beans & Focaccia

Before you begin

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary, and if you like your steak well-done, it may take you a little longer than 10 mins

Now let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Meanwhile, add the focaccia breads to a baking tray and put the tray in the oven for 6-7 min or until warmed through

Meanwhile, pat the rump steaks dry with kitchen paper

Once the pan is very hot, add the steaks and season with a generous pinch of salt

For medium-rare, cook for 2-3 min on each side

For medium, cook for 3-4 min on each side

For rare, cook for 2 min max on each side

Once the steaks are cooked, transfer them to a plate to rest and reserve the pan for later

Meanwhile, boil half a kettle

Trim, then slice the spring onion[s]

Peel and chop the garlic roughly  

Drain and rinse the butter beans

Dissolve the soft cheese in 50ml [100ml] boiled water – this is your creamy stock

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the drained butter beans to the pan with the chopped spring onion and garlic and cook for 1 min

Add the creamy stock, season with a generous pinch of salt and pepper and cook for 3-4 min or until thickened – these are your creamy butter beans 

Add a splash of boiled water to the reserved steak pan and scrape the bottom of the pan with a wooden spoon

Pour the pan juices into the creamy butter beans

Combine 2 tbsp [4 tbsp] olive oil with the balsamic vinegar in a bowl – this is your dressing