Steaks with Tuscan-Style Cannellini Salad

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.

Yield: 4 servings (serving size: 1 steak and 1/2 cup bean mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 35%
  • Fat: 11.2g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 27.7g
  • Carbohydrate: 18.2g
  • Fiber: 4.6g
  • Cholesterol: 71mg
  • Iron: 3.4mg
  • Sodium: 700mg
  • Calcium: 59mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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