Cooking Tuscan Steak and Beans
Tuscan Steak and Beans
For the most flavor, be sure to purchase steaks with
marbling (streaks of internal fat), which will ensure
moistness and great taste.
1 teaspoon olive oil
2 boneless beef strip (shell) or rib-eye steaks,
3⁄4 inch thick (about 10 ounces each)
1⁄2 teaspoon salt
1⁄2 teaspoon coarsely ground black pepper
1 medium onion, sliced
1⁄3 cup balsamic vinegar
2 teaspoons chopped fresh rosemary
2 tablespoons water
1 pint grape or cherry tomatoes
1 can (15 to 19 ounces) white kidney beans
(cannellini), rinsed and drained
fresh rosemary leaves for garnish
1. In 10-inch skillet, heat oil over medium-high
heat until very hot. Sprinkle steaks with salt and pepper.
Add steaks to skillet and cook, turning once, 8 to
10 minutes for medium-rare or until desired doneness.
Transfer steaks to cutting board; keep warm.
2. Reduce heat to medium. Add onion to drippings
in skillet and cook, stirring, until browned and tender,
about 5 minutes. Add vinegar, chopped rosemary, and
water, stirring until browned bits are loosened from
bottom of skillet. Stir in tomatoes and beans; cook,
stirring occasionally, until heated through, about
3. Cut steaks into thin slices and serve with tomatoand-
bean mixture. Garnish with rosemary leaves.
Makes 4 main-dish servings.
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