There are few people that will say 'no' to a juicy steak. Flavourful, filling and hearty, it is the sort of dinner worth staying in for.

Taking only minutes to prepare and cook, this dish is perfect for any wild-camping adventure. The buttery steak, coupled with tangy tomatoes and succulent runner beans is the perfect accompaniment to a campfire sing-a-long and some sticky S'Mores for a pudding treat.

When it comes to this steak, think buttery juices coupled with tangy tomatoes that lovingly top a hearty cut of beef. In a twist on the classic 'steak and tomato' dinner, runner beans take to the stage in providing a fresh and mellow change to the blistered tomatoes. 


  • 2
    Grass Fed Beef Sirloin Steaks
  • 1 tbsp
  • A large handful
  • 1
    Red chilli, chopped
  • A sprig of
  • A small bunch of
  • A bunch of
    Runner beans
  • 1
    Clove of garlic, chopped
  • Half
    Red onion, sliced
  • A good pinch of
    Sea Salt
  • 1
    Swedish Torch Log
  • 1
    Sustainable Firelighter


  • Generously season the sirloin steak with some good quality pure seas salt and a drizzle of oil or fat. Take a heavy based frying pan and place over the heat of the fire, allow it to get smoking hot. Place the steak into the pan and caramalise it for a few minutes on each side.

    To the pan add the butter, onion, thyme and the cherry tomatoes and flip around the pan allowing all of the flavours to mingle.

    Remove the steak from the pan and leave to rest. 

    Continue to cook the cherry tomatoes until they start to break down and soften. At this stage add the beans, chilli, garlic. Gently stew the beans in the soft tomatoes for a few minutes until they soften slightly, not too much though as you want them to retain a little bite.  

    Finish with a pinch of salt and the chopped basil.

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