INGREDIENTS
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360g leftover roast beef (topside or rump), cut into thin strips
2 red onions, halved and thinly sliced
3 garlic cloves, finely sliced
4 plum tomatoes, halved
150g extra-fine green beans
150ml olive oil
100ml good-quality balsamic vinegar
1 tsp demerara sugar
1 level tsp chopped rosemary
1 tbsp coarsely chopped flat-leaf parsley
4g Maldon sea salt
Freshly milled black pepper
Method
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Bring 1 litre of water with 15g salt to the boil. Blanch the green beans for 3 minutes until just tender but crisp. Refresh immediately in iced water, then drain and dry well.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil.
Add the demerara sugar and place the plum tomatoes cut-side down in the pan.
Scatter over half of the red onion, half of the salt, the rosemary, and a good grind of black pepper. Cook for 4–5 minutes until caramelised.
Add the garlic and cook for 1 minute, then pour in the balsamic vinegar and reduce until glossy and sticky.
Add the green beans, remaining raw red onion, and sliced beef. Toss gently and warm through for 1 minute only.
Finish with chopped parsley and adjust seasoning if required.