Beef, Bean & Feta Salad

This colourful salad is a vibrant and healthy combination of steak, pulses and vegetables.

Preparation time: 20 minutes
Cooking time: 5 minutes
Serves: 4


  • 200g green beans, trimmed, cut into 3cm pieces
  • olive oil cooking spray
  • 500g beef scotch fillet steaks
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 1 small red onion, thinly sliced
  • 250g grape tomatoes, halved
  • 50g reduced fat feta, crumbled
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • pinch sugar
  • lemon wedges, to serve


Step 1

Bring a large saucepan of water to the boil over high heat. Add green beans. Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Remove to a large bowl.

Step 2

Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook beef for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.

Step 3

Meanwhile, add cannellini beans, onion, tomatoes, feta and parsley to green beans. Whisk lemon juice, oil, vinegar and sugar in a jug. Pour over salad. Toss gently to combine. Divide salad between plates. Top with beef. Season with pepper. Serve with lemon wedges.


Recipe by

The Eatery Group