Ingredients
Method
1.For the salsa verde, finely grate lemon rind; juice lemon. Process 1 cup of the parsley, 1 teaspoon of the mustard, capers, lemon rind and juice, oil and garlic until finely chopped and well combined.
2.To make the bubble-n-squeak, place the water in a medium saucepan; bring to the boil over high heat. Add sprouts and onion; cook for 2 minutes or until just tender. Add cannellini beans and remaining parsley and mustard; cook for 2 minutes or until warmed through. Using a vegetable masher, crush mixture to form a coarse puree. Cover to keep warm.
3.Meanwhile, heat a heavy-based frying pan over high heat. Spray pan with oil; cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, cover loosely with foil; rest for 5 minutes. Return all resting juices to pan and cook over low heat for 1 minute or until reduced by half; season to taste with pepper. Slice steaks across the grain.
4.Divide bubble-n-squeak and steak among four plates. Spoon salsa verde and pan juices over steak, season with pepper to serve.
Use half mint and half flat-leaf parsley in the salsa verde, if you like.
Note
