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Steak, courgette & bean salad

Steak, courgette & bean salad


Slicing the steak thinly and padding it out with beans, courgettes and beans makes this speedy salad go further

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    1839kj 443kcal
  • Fat
    High 42%
  • Saturates
    High 43%
  • Sugar
    Low 6%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 12g


  • 4 tbsp Co-op olive oil
  • 1 small garlic clove, crushed
  • 1 tsp Co-op Dijon mustard
  • Zest and juice of 1 lemon
  • 1 tsp Co-op clear honey
  • ½ tsp chilli flakes, plus extra to garnish
  • 2 Co-op Irresistible Hereford sirloin steaks (about 450g), at room temperature
  • 2 Co-op British courgettes, peeled into ribbons using a potato peeler
  • 70g pack Co-op wild rocket
  • 400g can Co-op cannellini beans, drained and rinsed
  • ½ small red onion, thinly sliced
  • Handful mint leaves


  1. Start by making a dressing: combine 3 tbsp of the olive oil with the garlic, mustard, lemon zest and juice, honey and chilli flakes, then set aside
  2. Heat a griddle pan to medium-high
  3. Brush the steaks with some of the remaining oil and season
  4. Griddle for 3-4 mins on each side for medium-rare, or according to your taste
  5. Cover the meat, allow to rest for a few minutes, then thinly slice
  6. Meanwhile, brush the courgette ribbons generously with the remaining oil, then griddle them for 1-2 mins on each side until soft and starting to char
  7. To serve, arrange the rocket, courgette ribbons, beans, onion and steak on a serving platter
  8. Drizzle over the dressing, scatter over the mint and garnish with an extra pinch of chilli flakes

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