Ingredient ! 1 medium sirloin steak. Olive oil for brushing. 1 red onion, finely sliced. 410gram tin cannellini beans. 410gram tin borlotti beans. Juice of 1 lime. 1 garlic clove, crushed. 4 tablespoon extra-virgin olive oil. 1 red chilli, finely chopped. 10-12 cherry tomatoes, quartered. 2 avocados, peeled and chopped into chunks. Handful of fresh coriander,
Preparation ! Heat a heavy-based frying pan or griddle over a high heat. Season the steak and brush with a little olive oil. Fry for 1-2 minutes each side for medium-rare (or longer if you like), then set aside to rest. Put the sliced onion in a bowl and cover with boiling water. Leave for 2-3 minutes, then drain and refresh with cold water. Drain and rinse the beans. Heat in a pan of boiling salted water for 1 minute, drain, then put in a bowl. Whisk the lime juice with the garlic, then season with salt, pepper and a pinch of sugar. Gradually whisk in the oil, then pour over the beans. Add the remaining ingredients to the beans and toss well to combine . Slice the steak and add it with any of its juices to the salad, then serve.