One large rib-eye steak
One yellow and one red bell pepper (seeded and sliced)
Two tins of butter beans (drained and rinsed)
Half a large onion (diced)
Half a small, white cabbage (diced)
One teaspoon of paprika
One teaspoon of English mustard
Salt, pepper and olive oil
Put a large saucepan over a medium heat, and add a tablespoon of olive oil, the cabbage, onion and paprika. Gently sauté until soft and coloured. Then add the butter beans and mustard, and mash until creamy. Leave the mash in the pan, with the heat off.
Meanwhile, put a large frying pan over a hot flame and throw in the peppers. Start to colour these, and add the steak (cut into two pieces) into empty areas of the pan. Stir the peppers from time to time, and turn the steak, cooking to your liking. Medium rare / rare is good with a well-seasoned rib-eye steak.
Serve with a quarter of the mash on each of two plates, a quarter of the peppers on those and half a steak perched on top.
The remaining peppers and mash can go in lunchboxes for the next day, along with some cold cuts to be heated up at work.