4 rib-eye steaks
2 tbsp olive oil, to brush
500g green beans
1/2 cup feta, crumbled
zest of one lemon
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
2 tbsp micro herbs or finely chopped flat leaf parsley
A fantastically simple, delicious mid-week dinner - this one requires absolutely minimum preparation but looks and tastes like you’ve made a huge effort.
Brush the steaks with olive oil and season to taste. Heat a chargrill pan or your barbecue to high and cook for 4 minutes on each side or until cooked to your liking. Rest on a board covered with foil for a couple of minutes.
For the beans, trim then cook in boiling water for a couple of minutes. Refresh under cold running water then slice in half on the diagonal and place on a serving plate. Top with the toasted almonds, Feta, parsley and lemon zest. Finally, mix together the vinegar and oil, season to taste and drizzle this over the beans just before serving.