Rosemary Steak With Charred Asparagus And White Bean Salad

An easy gluten-free midweek meal for steak lovers.

The ingredient of Rosemary Steak With Charred Asparagus And White Bean Salad

• 2 teaspoons finely chopped fresh rosemary
• 1 1 2 teaspoons finely grated lemon rind
• 1 1 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 2 250g each lean beef sirloin steaks fat trimmed
• 350g tomato medley mix
• 2 bunches asparagus trimmed
• 400g can cannellini beans rinsed drained

The Instruction of rosemary steak with charred asparagus and white bean salad

• combine the rosemary 1 tsp rind 1 tbs lemon juice and 2 tsp oil in a shallow glass or ceramic dish add steaks and turn to coat cover with cling wrap set aside for 30 minutes to marinate
• preheat barbecue grill or chargrill pan on medium high heat brush steaks with 1 tsp of oil cook for 2 3 minutes each side for medium or until cooked to your liking set aside covered loosely for 4 minutes to rest slice
• meanwhile lightly spray the asparagus and tomatoes with olive oil cook the asparagus and tomatoes turning for 1 2 minutes each side or until lightly charred and tender combine the tomatoes white beans remaining rind lemon juice and oil in a bowl season
• serve the steaks with the grilled asparagus and white bean salad

Nutritions of Rosemary Steak With Charred Asparagus And White Bean Salad

calories: 269 831 calories
calories: 9 grams fat
calories: 2 grams saturated fat
calories: 10 grams carbohydrates
calories: n a
calories: n a
calories: 33 grams protein
calories: n a
calories: 272 milligrams sodium
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