- ¼ cup plus 2 teaspoons olive oil
- most of 1 clove garlic, crushed
- grated zest and juice of 1 lemon
- 3 14-oz cans white beans
- 1 sprig fresh rosemary, optional
- salt and pepper to taste
- 4 thin-cut sirloin or entrecote steaks, about 5 oz each
- First get on with the beans: Put the ¼ cup of olive oil in a saucepan, mince in the garlic, add the lemon zest, and warm through.
- Drain the beans and rinse under a tap to get rid of the gloop, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush. Add the rosemary sprig, if using, and season to taste; some beans come saltier than others.
- Meanwhile, heat a teaspoon of oil in a large skillet and cook the steaks on high for 1½ minutes a side. Remove to warmed plates, sprinkling some salt and pepper, to taste, over them as you do so.
- 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 mash.