4 servings (serving size: 1 steak and 1/2 cup bean mixture)
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)
How to Make It
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.
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.
Supereasy. Prepped beans to recipe using fresh garlic (why does CL call for great summer herbs and seasonal tomato and then recommend bottled garlic?). Subbed less expensive sirloin (pounded a bit to tenderize), seared to medium rare and left to rest 15 min before serving. Plated with steamed broccoli and small parmesan-romaine salad. Good weeknight dinner.
Delicious! I made a few changes. I put the Rosemary in a food processor to break it down and added an avocado, used cayenne pepper instead of black pepper, and used fresh garlic. I also doubled the recipe because my husband loves it so much it dissapears quickly. It also goes great with chicken.
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