Seared Sirloin Steak With Tomato And Bean Salad - cooking recipe

Ingredients

4 None sirloin steaks (about 6 oz each)
1-2 tbsp vegetable oil
1 can (14 oz) cannellini beans, drained and rinsed
4 oz cherry tomatoes, halved
4 oz arugula leaves
3 None green onions, thinly sliced
4 tbsp fresh basil leaves
1 None garlic clove, finely chopped
1/2 None lemon, juiced
1 tbsp honey
3 tbsp extra virgin olive oil
1/4 tsp pink peppercorns, crushed (optional)

Preparation

Brush the steaks with the vegetable oil and season with salt and freshly ground black pepper. Heat a cast iron skillet on medium-high heat until almost smoking. Add the steaks and cook for 4-5 mins on each side until seared and cooked to desired doneness. Remove from the pan. Cover the steaks with foil. Let stand for 5-10 mins.
Meanwhile for the salad, mix the beans, tomatoes, arugula, green onions and most of the basil leaves in a shallow bowl. Whisk the garlic, lemon juice, honey and olive oil and season to taste. Pour the dressing over the salad and toss gently to coat. Serve with the steaks. Garnish with the remaining basil leaves and sprinkle with crushed pink peppercorns (if using).