Place the lamb steak into a bowl with the rosemary leaves and ground coriander. Season to taste with salt. Ensure the steak is evenly coated, cover and refrigerate for 30 minutes. (If you don’t have time, just refrigerate whilst you prepare the bean puree and salad).
Make the bean puree by placing the drained beans, garlic, lemon juice, salt & pepper (to taste) in a food processor and blend until smooth. Place puree on serving plates.
Thinly slice the capsicum and toss with the mixed salad leaves. Arrange on the serving plate and drizzle with balsamic vinegar.
Lightly spray a non-stick frying pan with cooking oil spray and heat over high heat. Add the lamb steak and cook for 4-5 minutes each side or until cooked to your liking. (You can cook the lamb on a barbecue hotplate if you prefer.) Place the steak on the bean puree and serve immediately.
If preparing this recipe for a large group, you can make the bean puree and salad ahead of time and cook the meat just before you’re ready to serve.