Griddled sirloin with borlotti, tomatoes and salsa verde

Fresh borlotti are best, but tinned or jarred are good as well – they just need a bit of love – as in this recipe – to make them really tasty.

Serves 2

 3tbsp olive oil, plus extra for the tomatoes and steak  1 small garlic clove, thinly sliced  400g can of borlotti beans, drained and rinsed  100g Datterini (baby plum) tomatoes, halved lengthways  350g sirloin steak, fat on, at room temperature  1tsp chopped rosemary leaves  50g wild rocket  1tsp aged balsamic vinegar  Sea salt and ground black pepper FOR THE SALSA VERDE  50g flat-leaf parsley, leaves finely chopped  25g basil leaves, finely chopped  25g mint leaves, finely chopped  25g wild rocket, finely chopped  1tbsp miniature capers in vinegar, drained and finely chopped  ½tsp Dijon mustard  1tbsp red wine vinegar  4tbsp good olive oil

1 Heat 1tbsp of the oil in a pan on a medium heat. When hot, add the garlic and cook for 30sec until softened but not coloured. Add the beans and cook for 2min, then add 2tbsp water. Season and add another 1tbsp oil. Leave to one side in a warm place. 2 Preheat the oven to 150°C/130°C fan/gas mark 2. Mix the tomatoes in a bowl with 1tsp oil and season. Line a roasting tin with baking parchment and scatter over the tomatoes. Roast for 15min, until the tomatoes have released some of their water and have a more concentrated flavour. Remove from the oven and leave to one side in a warm place while you make the salsa verde. 3 Place all the herbs, rocket and capers in a bowl. Add the mustard, vinegar and good olive oil, season, stir well and set aside. 4 To cook the steak, season with salt, pepper and rosemary. Sprinkle over 1tsp oil and rub the seasoning into the steak.

5 Heat a griddle pan until it’s very hot. Place the steak on it, pushing down on the fat with a pair of tongs so that it melts quickly. Cook for about 3min, then turn over and cook for a further 2min on the other side for mediumrare (cook for 1min less if you prefer your steak rare). Remove from the heat and set aside to rest on a warmed plate.

6 Carefully spoon the borlotti beans into the middle of a sharing platter. Trim the fat from the steak and cut the flesh into 1cm slices. Place these evenly on top of the beans, then pour over any meat juices left on the resting plate. Drizzle over a generous amount of salsa verde and scatter over the tomatoes.

7 Dress the rocket with the remaining 1tbsp oil and the balsamic vinegar and scatter the leaves over the top of the steak. Serve in the middle of the table for sharing.