Step 1

Place the beef in a shallow glass or ceramic dish. Add 3 tablespoons of the vinegar and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Step 2

Combine the tomato, capsicum, onion and remaining vinegar in a medium bowl. Taste and season with salt and pepper.

Step 3

Preheat a chargrill pan on high. Lightly spray the beef with oil spray. Add to the pan and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Step 4

Meanwhile, heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the cannellini beans and cook, stirring and mashing with a fork, for 2-3 minutes or until coarsely mashed and heated through. Add the lemon juice and stir to combine. Taste and season with pepper. Add the parsley and stir to combine.

Step 5

Spoon the cannellini mixture among serving plates. Top with steak and spoon over the tomato mixture. Serve with steamed green beans.