Serves 2, easy
300g fillet or rump steak
140g green beans
Head chicory, leaves separated
25g walnuts, roughly chopped
DRESSING: zest and juice half lemon, 1 tbsp walnut or olive oil, 1 tbsp chopped tarragon, small finely sliced shallot, tbsp blue cheese.
Season the steak and griddle for 2 mins each side. Rest for 5 – 10 mins and cut into thick slices.
Whisk the dressing ingredients together in a small bowl and season.
Steam the beans until just tender, rinse under cold water and drain.
Divide the chicory leaves between two plates and top with beans, walnuts, steak and pour the dressing over. Serve immediately.