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    Home » Recipes » Main Dish Recipes

    Tuscan Steak and Beans

    Published: Feb 1, 2010 · Modified: Nov 29, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This was a really solid recipe. The combination of beans, tomatoes, onions and rosemary in worked incredibly well together. The vinegar brought it all together and made it melt a little bit. I can see using this method with things like chicken or pork, too. I loved how the tomatoes cooked until they burst open a little bit. Dino doesn't usually care for rosemary too much, but he really enjoyed this one.

    Sliced steak with white beans and tomatoes.
    Tuscan Steak and Beans
    Good Housekeeping Rush Hour Dinners

    Total Time 20 minutes
    Makes 4 main-dish servings

    1 teaspoon olive oil
    2 boneless beef top loin (strip) or rib-eye steaks, ¾ inch thick (about 10 ounces each)
    ½ teaspoon salt
    ½ teaspoon coarsely ground black pepper
    1 medium onion, sliced
    ⅓ cup balsamic vinegar
    2 teaspoons chopped fresh rosemary
    1 pint grape or cherry tomatoes
    1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
    fresh rosemary leaves

    1. In 10-inch skillet, heat oil over medium-high heat until very hot but not smoking. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 8 to 10 minutes, turning once, 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 2 tablespoons water, stirring until browned bits are loosened from bottom of skillet. Stir in tomatoes and beans; cook, stirring occasionally, until heated through, about 2 minutes.

    3. Thinly slice steaks and serve with tomato-and-bean mixture. Garnish with rosemary leaves.

    Each serving: About 495 calories, 35 g protein, 29 g carbohydrate, 25 g total fat (10 g saturated), 7 g fiber, 76 mg cholesterol, 540 mg sodium.

    MacGourmet Rating: 4 Stars

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    Reader Interactions

    Comments

    1. leo

      February 01, 2010 at 2:45 am

      This looks a yummy dish! I would love o try this one for tomorrow. Thanks.kitchen table

      Reply
    2. Big Dude

      February 01, 2010 at 8:50 am

      Great presentation and pic. Sounds excellent - added to my try soon list.

      Reply

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