Warm White Bean and Steak Salad (Marcela Valladolid) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Ingredients:
2 (8 to 9-ounce) new york strip steaks |
2 tablespoons olive oil |
salt and freshly ground black pepper |
3 cups canned great northern or pinto beans, rinsed and drained |
1/3 cup olive oil |
2 tablespoons fresh lime juice |
2 garlic cloves, minced |
2 tablespoons chopped scallions, white and pale green parts only |
3 tablespoons chopped fresh cilantro leaves |
1 teaspoon dried oregano |
salt and freshly ground black pepper |
Directions:
1. Steaks: Brush the steaks with olive oil; sprinkle liberally with salt and pepper, to taste. Heat a heavy saute pan over medium-high heat. Add the steaks and cook for about 4 minutes per side for medium-rare. Remove the steaks to a cutting board and let rest for 10 minutes. Slice crosswise into thin strips. Set aside.
2. Bean salad: In a large bowl, combine the beans, olive oil, lime juice, garlic, scallions, cilantro, and oregano. Mix gently. Season with salt and black pepper, to taste.
3. Put the bean salad on a platter and arrange the warm steak slices on top.
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