Salad Niçoise With Steak Rolls - cooking recipe

Ingredients

1 lb green beans, cut into pieces
2 None medium eggs
2 None Romaine lettuce hearts, cut into strips
4 tbsp white wine vinegar
None pinch sugar
4 tbsp olive oil
2 oz small black olives with stones
4 None tomatoes, cut into wedges
2 None onions, thinly sliced
12 None thin-cut steaks, about 2 oz each
1/4 cup sundried tomato pesto
2 tbsp sunflower oil
2-3 sprigs parsley, roughly chopped

Preparation

Cook the green beans in boiling salted water for about 15 mins. Drain and rinse under cold water. Place eggs in a saucepan and cover with water. Bring water to a boil. Once the water reaches a boil, remove pan from the heat. Let eggs sit in water 12 mins, drain, then run under cold water. Peel and slice the eggs.
Toss the lettuce with the vinegar, sugar, salt and pepper and olive, then toss in the olives, tomatoes and onions. Transfer to a bowl.
For the steak rolls, gently flatten the steaks and brush on both sides with the pesto. Roll and secure with toothpicks. Heat the oil in a frying pan and cook for 3-4 mins over high heat. Arrange the steak rolls and eggs on top of the lettuce and garnish with parsley.