Grilled Lachschincken Steaks with Smokey Baked Beans

Published 1st May, 2020

Cuisine: Australian   Serves: 2

Preparation: 10 Mins   Cooking: 20 Mins


  • 4 Lachsschinken Steaks
  • 2 Eggs
  • Olive Oil
  • Fresh Thyme


  • ½ Brown Onion, finely chopped
  • 2 Cloves Garlic, finely chopped
  • 1 tbls Olive Oil
  • Sea Salt
  • Black Pepper
  • 1 tsp Brown Sugar
  • 1 ½ tbls Tomato Paste
  • 1 tsp Smoked Paprika
  • 1 (400gm) Can Cannellini Beans
  • 1 (400gm) Can Cherry Tomatoes
  • 2 Sprigs Fish Thyme


  1. To make the smokey baked beans, heat a saucepan over a medium heat, add the olive oil and sauté the onion and garlic until soft & fragrant.
  2. Add the can of cherry tomatoes, brown sugar, tomato paste, smoked paprika and fresh thyme sprigs, allow to simmer gently for 5 minutes. Drain the cannellini beans and add to the tomato sauce. Allow to simmer for another 5 minutes, taste and season with sea salt and black pepper
  3. Heat a fry pan over a medium heat, add the olive oil and fry the eggs, add the Lachsshinken steaks to the pan and fry for a minute or two on each side. Serve with the smokey baked beans and garnish with the extra thyme leaves.