150 g frozenbroad beans, blanched
25 g fresh flat-leaf parsley or chives, chopped
1 large garlic clove, finely chopped or crushed
30 ml olive oil
100 g baby spinach leaves
2 lean sirloin or rump steaks
10 ml olive oil
For the mustard mayonnaise:
100 ml mayonnaise
10 ml Dijon or wholegrain mustard
Bring a small pan of water to the boil and cook the beans for 2 minutes, drain and when cool enough to handle peel the pale outer skin and set aside. Put the parsley or chives in a large bowl and add the garlic, oil, spinach leaves and broad beans. Toss gently to coat. Season if required.
In a small bowl mix the mustard mayonnaise ingredients together and set aside.
Season the steaks, brush with the oil and cook in a preheated griddle pan, under a preheated grill according to your preference. Transfer to a warm plate and leave to rest for 5 minutes.
Pile the salad leaves on to a serving plate. Slice the steaks diagonally, adding any meat juices to the sauce. Toss the strips in the salad and drizzle with the sauce. Serve immediately with the mayonnaise and crusty bread.