Steak with Broad Beans, dressed with Feta Salsa Verde, on Toasted Bread

I have never been that organised a person. I have good intentions, but I am not a list maker. So when it comes to meal planning I tend to recycle and adapt depending on what I have to hand. The dream of having a kitchen garden with an abundance of veg growing is still that, a dream. I have a shocking amount of growth, with plants terrifying me as they take over a veg bed but still have no concept of the lifecycles and the timings, so have no idea of when the end product will kick in.  The garden is bursting with life, but not necessarily with edibles now. I am trying to incorporate what I have seasonly into my cooking, and now it is rocket, broad beans, peas, mangetout and all my herbs. I worry for the winter, but right now this freshly grown veg is a marvel…

I had a cheap striploin cut of steak, veg from the garden, and left over feta from the last post.

I marinated the steak in about 2 Tablespoons of Balsalmic Vinegar, same amount of Olive Oil and some salt and pepper for about 30 mins. I thinly sliced half an onion and fried in a pan with some olive oil on a lowish heat and after about 10 mins (when the onions had softened) I added some finely cut garlic and and about half a sliced chilli (without seeds). Now at this stage I threw in the broad beans and peas for a few minutes to soften. However any types of tinned beans would be fine at this stage, normally I would add some drained cannelini beans with a sprig of fresh thyme and half a cup of chicken stock and reduce. After a few minutes take of the heat and if using tinned beans mash the beans and onions together with a fork, throw in some fresh rocket, or any soft lettuce leaves, and leave to marinate.

My Salsa Verde is an adaptable recipe that I really love and one that changes based on what is to hand, salty capers and anchovies, vinegary cornichons, sharp raw shallots, fresh herbs, oil, mustard and vinegar in that order. (Detailed recipe here). I added some crumbled feta at the end and used a fork to incorporate into the sauce. I could eat Feta Salsa Verde with just about anything. Today it is steak.

I heated a frying pan as hot as possible and seared the steak. Cooking for about 2 or 3 minutes on each side (depending on thickness). Then took off heat, sliced into approx a finger width thickness, and tossed in the Feta Salsa Verde.

Toasted some Baguette, and served with drizzled olive oil.