Steaks with Tuscan-Style Cannellini Salad

Steaks with Tuscan-Style Cannellini Salad Recipe
Photo: Lee Harrelson; Styling: Melanie J. Clarke
Cannellini, large white kidney beans, are common in Tuscan dishes. You can use any white bean, such as Great Northern or navy beans.


4 servings (serving size: 1 steak and 1/2 cup bean mixture)

Recipe from

Nutritional Information

Calories 291
Caloriesfromfat 35 %
Fat 11.2 g
Satfat 3.9 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 27.7 g
Carbohydrate 18.2 g
Fiber 4.6 g
Cholesterol 71 mg
Iron 3.4 mg
Sodium 700 mg
Calcium 59 mg


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)
Cooking spray


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.


May 2007
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