Steak with Rosemary White Bean Mash

by Kristy on May 18, 2012 · 3 comments

This is really a speedy weeknight dinner. From start to finish it will take 15 minutes TOPS. But you know me, it can’t only be fast, it has to be tasty and this has  taste in spades.

There’s nothing like the punchy flavours of rosemary and garlic to give you instant impact. The white beans are a great alternative to traditional mash potatoes. They are quicker, lower GI and higher in protein too.

A delicious, quick, healthy and balanced meal for your family? What more could you ask?


1 steak per person (I’ve used scotch fillet, but your favourite cut is just fine, you could even substitute lamb or chicken)

2 cans cannelini beans, drained and rinsed

3-4 cloves garlic, thinly sliced

2 sprigs rosemary, leaves stripped and roughly chopped

3 tablespoons olive oil

a little hot water from a kettle


Cook your steak to your liking and leave to rest on a warm plate covered with foil. Meanwhile get on with the mash.

Heat up a frying pan to medium heat and add the olive oil. To this add the garlic and rosemary and fry gently until fragrant. Be careful not to burn the garlic or else it might get bitter.

Steak With Rosemary and White Bean Mash1

Take your drained beans and place them into the garlic and rosemary mixture. Cook until heated through and beginning to break down, probably 3 or 4 minutes.

Steak With Rosemary and White Bean Mash2

Using a wooden spoon, begin to mash and stir the beans to break them up. Use a little extra hot water to help them break down into a creamy mash. Season liberally with salt and pepper to taste.

Steak With Rosemary and White Bean Mash3

Serve with some salad leaves and top with the steak.

Steak With Rosemary and White Bean Mash4

  • Lorraine @ Not Quite Nigella

    That looks delicious enough to serve to guests! :)

  • Bec Cassidy

    omg – just made this, it is amazingly good. cant believe how simple it is to make yet i’ve never thought of it before! thank you :)

    • thelifeshemade

      Thanks Bec, I’m so glad you liked it!

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