Flash-fried steak with white bean mash

Serves 2

15 ml olive oil, plus 1 tsp
1/2 clove garlic, crushed
1/2 sprig fresh rosemary, optional
Grated zest and juice of 1/3 lemon
410g cans white beans
Salt to taste
2 thin-cut sirloin or entrecôte steaks, about 150g each

1 First, get on with the beans: put the 1 tbs of olive oil in a saucepan and mix in the garlic. Add the rosemary sprig, if using, and the lemon zest and warm through. Remove the rosemary, but do not throw away.

2 Drain the beans and rinse under a tap to get rid of the gloop and then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nobbly mush. Season to taste; some beans come saltier than others.

3 Meanwhile, heat a teaspoon of oil in a large frying pan and cook the steaks on high for a minute and a half each side. Remove to warmed plates, sprinkling some salt, to taste, over them as you do so.

4 Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the bean mash adorned with the reserved rosemary sprig.