30-Minute Steak with Rich Butter Bean & Aubergine Stew

When you want to create a truly special meal without spending hours in the kitchen, this recipe is your perfect solution. Tender, pan-seared steak is served alongside a beautifully rich and comforting butter bean stew, brimming with roasted aubergine and sweet tomatoes. In just 30 minutes, you can have an elegant, satisfying dinner on the table that not only tastes incredible but also cleverly packs in all five of your recommended daily portions of fruit and vegetables. It’s the ideal dish for a celebratory weeknight dinner or a romantic meal for two.

Ingredients

• For the Steak:
• 2 sirloin or rib-eye steaks (about 200g / 7oz each), at room temperature
• 1 tbsp olive oil
• 1 clove garlic, lightly crushed
• 1 sprig fresh rosemary
• 1 tbsp butter
• Sea salt and freshly ground black pepper
• For the Stew:
• 1 tbsp olive oil
• 1 medium aubergine (eggplant), cut into 2cm cubes
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 400g can of chopped tomatoes
• 400g can of butter beans, drained and rinsed
• 1 tsp smoked paprika
• 150ml vegetable stock
• 1 tbsp balsamic vinegar
• A small handful of fresh flat-leaf parsley, chopped

Instructions

1. First, prepare the stew. Heat 1 tbsp of olive oil in a large, deep frying pan or casserole dish over a medium-high heat. Add the aubergine cubes and cook for 5-7 minutes, stirring occasionally, until softened and golden brown on all sides.
2. Add the chopped red onion to the pan and cook for another 3-4 minutes until it begins to soften. Stir in the minced garlic and smoked paprika and cook for one minute more until fragrant.
3. Pour in the chopped tomatoes, vegetable stock, and balsamic vinegar. Bring to a simmer, then stir in the drained butter beans. Season well with salt and pepper, reduce the heat to low, cover, and let it gently simmer for 10-15 minutes while you cook the steak.
4. Pat the steaks dry with a paper towel and season them generously on both sides with sea salt and black pepper. Heat 1 tbsp of olive oil in a separate heavy-based frying pan over high heat until it’s almost smoking.
5. Carefully place the steaks in the hot pan. Cook for 2-3 minutes per side for medium-rare, or adjust the time to your liking. In the last minute of cooking, add the butter, crushed garlic clove, and rosemary sprig to the pan. Tilt the pan and use a spoon to baste the steaks with the foaming butter.
6. Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes before slicing. This is crucial for a tender, juicy result.
7. Stir the chopped parsley into the butter bean stew. To serve, spoon a generous amount of the stew onto each plate. Slice the rested steak against the grain and arrange it beautifully over the top. Drizzle with any remaining pan juices and serve immediately.

Nutrition Information

Estimates per serving: