The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pan lemon & thyme steak with bistro beans
We're levelling up steak night, with bistro moves to elevate your eating experience! Seared bavette steaks get a garlicky lemon and thyme marinade, while braised fennel and onions elevate the butter beans. A scattering of peppy pea shoots is the final touch.
SWK: High protein
Plants 4
SWK: High fibre
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Serving size
Ingredients
- 1 unwaxed lemon
- 1 handful of fresh thyme
- 2 bavette steaks
- 25g pea shoots
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 onion
- 1 fennel
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 387
Protein: 41g
Carbs: 34g
Fat: 8.6g
Ingredients
- 4 bavette steaks
- 2 handful of fresh thyme
- 2 unwaxed lemon
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 3 onion
- 2 fennel
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 25g pea shoots
Nutritional Information
Calories: 376
Protein: 41g
Carbs: 32g
Fat: 8.6g
One-pan lemon & thyme steak with bistro beans
We're levelling up steak night, with bistro moves to elevate your eating experience! Seared bavette steaks get a garlicky lemon and thyme marinade, while braised fennel and onions elevate the butter beans. A scattering of peppy pea shoots is the final touch.
Cook time:
30 mins
Cuisine:
British
Food group:
Beef
Cooking Instructions
Before you start
- 1x medium frying pan
- 1x mixing bowl
Sort your steaks
- Trim any visible fat from the steaks, then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steaks for 3-4 mins on each side for medium (5-6 mins for well done).
Mix up the flavour
- Meanwhile, finely chop the thyme leaves, and zest the lemons.
- In a mixing bowl, combine both with the garlic paste, then squeeze in the juice from the lemons (to taste). Lightly season to taste with salt and mix well.
Slice & sizzle
- Peel and thinly slice the onions. Trim the fennel bulb and thinly slice.
- Transfer the cooked steaks to the lemon and thyme mix and coat well. Leave to marinate.
- Keep the frying pan over a medium-high heat, spritz with a little more cooking spray and fry the onions and fennel for 5-7 mins.
Cook the beans
- Add the beans and their water to the frying pan and crumble in half the stock cube (all of it for 4 portions).
- Transfer the steaks to a chopping board, then tip the marinade and any juices from the bowl into the frying pan. Cook for 3-4 mins, until the sauce loosely coats the veg.
Bring it all together
- Thinly slice the steaks against the grain.
- Divide the beans between plates, then top with the steak slices and pea shoots.