Steaks with Tuscan-Style Cannellini Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cannellini, large white kidney beans, are common in Tuscan dishes. You can use any white bean, such as Great Northern or navy beans. Ingredients:
2 cups chopped plum tomato (about 1/2 pound) |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh parsley |
2 tablespoons balsamic vinegar |
2 teaspoons bottled minced garlic |
1 teaspoon extravirgin olive oil |
1 (16-ounce) can cannellini beans, rinsed and drained |
3/4 teaspoon salt, divided |
3/4 teaspoon cracked black pepper, divided |
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
cooking spray |
Directions:
1. Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine.
2. Heat a grill pan over medium-high heat. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture.
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