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£24.75/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220oC, gas mark 7. Take the steaks out of their packaging and season; set aside until ready to cook. Toss the courgettes, tomatoes, 2 tbsp oil, the oregano and garlic in a non-stick roasting tin, then roast for 20 minutes, stirring halfway.
Heat a barbecue or griddle pan to a high heat. Add the beans to the roasting tin with the vegetables, squeeze over the lemon juice and season, stirring everything together. Roast for a further 5 minutes.
Brush the bread and steaks with the remaining 1 tbsp oil. Cook the steaks on the barbecue or griddle pan for 2-3 minutes on each side (for medium-rare), ensuring all the cut surfaces are well cooked and browned, then set aside to rest for 2-3 minutes. Meanwhile, char the sourdough for 1 minute on each side.
Pile the vegetables and beans (remove the oregano sprigs) onto the sourdough. Slice the steak and serve on top. A little horseradish sauce will go nicely on the side, if liked.
Cook the tomato vines in the roasting tin, too – they'll add even more tomato flavour. Discard before serving.
Mad Fish Cabernet Shiraz, Western Australia (75cl), is wonderfully fruity, with dark cherry and mocha notes plus a touch of toasty oak.
Typical values per serving when made using specific products in recipe
Energy | 2,745kJ/ 656kcals |
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Fat | 29g |
Saturated Fat | 10g |
Carbohydrates | 60g |
Sugars | 6.4g |
Fibre | 13g |
Protein | 32g |
Salt | 0.8g |
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