Genovese Pan-Seared Beef with Cannellini, Wilted Chard and Walnut-Basil Drizzle

Name: Genovese Pan-Seared Beef with Cannellini, Wilted Chard and Walnut-Basil Drizzle
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 1 serving
Ingredients: 125 g beef sirloin or top round (raw → ~90g cooked); 1/2 cup (100g cooked) cannellini beans, cooked (from ~40g dry); 100 g Swiss chard, leaves and stems chopped; 10 g extra virgin olive oil (for the pan); 6 g extra virgin olive oil (for the drizzle); 8 g walnuts, lightly toasted; 6 g fresh basil leaves (about 8 leaves); 2 cloves (6g) garlic, minced; 1 tbsp (15g) lemon juice; 1/4 tsp (1.5g) sea salt; 1/8 tsp black pepper; 50 g water (for the chard)

A weeknight Ligurian plate — quickly seared beef from the Genovese tradition over warmed cannellini beans and wilted chard, finished with a coarse drizzle of walnuts pounded with basil, garlic, and good olive oil. The basil-walnut drizzle stands in for a pesto and adds a small dose of plant omega-3.

Prep: 8 min
Cocción: 15 min
Total: 23 min
Porciones: 1

Ingredientes

125gbeef sirloin or top round (raw → ~90g cooked)
1/2cup (100g cooked)cannellini beans, cooked (from ~40g dry)
100gSwiss chard, leaves and stems chopped
10gextra virgin olive oil (for the pan)
6gextra virgin olive oil (for the drizzle)
8gwalnuts, lightly toasted
6gfresh basil leaves (about 8 leaves)
2cloves (6g)garlic, minced
1tbsp (15g)lemon juice
1/4tsp (1.5g)sea salt
1/8tspblack pepper
50gwater (for the chard)

Preparación

01
Make the walnut-basil drizzle: in a small mortar (or sturdy bowl), pound the walnuts, basil leaves, half the minced garlic, and a pinch of salt into a coarse paste. Stir in the 6g of olive oil and 1 teaspoon of the lemon juice. Set aside.
02
Pat the beef dry, season generously with salt and pepper, and let it sit at room temperature 5 minutes.
03
Heat the 10g of olive oil in a heavy skillet over medium-high heat until shimmering. Add the beef and sear 2.5 minutes per side for medium-rare. Transfer to a cutting board to rest.
04
Lower the heat under the same skillet to medium. Add the rest of the minced garlic and the chard stems. Cook 2 minutes.
05
Add the chard leaves and 50g of water. Toss until wilted, about 90 seconds. Stir in the cannellini beans and warm through 2 minutes. Season with salt.
06
Slice the rested beef against the grain. Spoon the bean-and-chard mixture onto the plate, lay the sliced beef alongside, and finish with the walnut-basil drizzle and the rest of the lemon juice.

Nutrición (por porción)

Calories: 580kcal
Protein: 32g
Carbs: 28g
Fat: 32g
Fiber: 9g
Selenium: 24mcg
Zinc: 5mg
Iron: 6.5mg
B12: 2mcg
Iodine: 2mcg
Sodium: 660mg