Entrées,  Recipes

Tuscan Steak and Beans

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.

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, 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
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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