Make sure to add any excess drippings from grilling the steak to the cutting board sauce for some extra flavour
|Prep time||15 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the white bean purée, start by juicing one half of the lemon. Place 1 tbsp of lemon juice, beans, 2 tbsp of oil and 1 garlic clove in a food processor. Season and blend to a smooth consistency. Transfer to a small container and set aside.
To make the board sauce, finely chop the baby leek, herbs, 1 garlic clove and chilli on a cutting board with a lip (to catch all the juices). Zest the other lemon half over and stir 4 tbsp of olive oil through.
Heat the grill or barbecue to a medium-high heat. In a small bowl, combine 1 tbsp of olive oil, smoked paprika, sugar, 1/2 tsp of sea salt and black pepper. Generously rub the spice mixture over the steak.
Place the steak on the grill rack and cook for 4-6 minutes per side or until you’ve reached your preferred degree of doneness.
Place the steak on the cutting board over the chopped leeks and herbs to rest for 5 minutes before cutting into 2cm-thick slices.
Place the cherry tomatoes, 1 tbsp of olive oil and remaining sea salt in a bowl. Toss together. Place on the grill and cook for approx. 5 minutes or until charred and blistered.
Drizzle the ciabatta slices evenly with the rest of the olive oil. Place on the hot grill for 30 seconds on each side or until toasted.
Spread approx. 1 tablespoon of the white bean purée over each toast, top with steak slices, cutting board sauce and blistered tomatoes. Garnish with basil and serve.