Genovese Pan-Seared Beef with Cannellini, Wilted Chard and Walnut-Basil Drizzle
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
- Cook
- 15 min
- Total
- 23 min
- Servings
- 1
Ingredients
- 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)
Instructions
- 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.
Nutrition (per serving)
- Calories
- 580kcal
- Protein
- 32g
- Carbs
- 28g
- Fat
- 32g
- Fiber
- 9g
- Selenium
- 24mcg
- Zinc
- 5mg
- Iron
- 6.5mg
- B12
- 2mcg
- Iodine
- 2mcg
- Sodium
- 660mg