Name: Steaks with Tuscan-Style Cannellini Salad
Yield: 4 servings (serving size: 1 steak and 1/2 cup bean mixture)
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; ¾ teaspoon salt, divided; ¾ teaspoon cracked black pepper, divided; 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick); Cooking spray

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falljunelaker

03/10/2012

Easy, basic recipe. Looking forward to trying it again in the summer with homegrown tomatoes. Truly flavorful tomatoes will make a huge difference.

carolfitz

09/29/2011

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.

errivero

04/16/2009

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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Steaks with Tuscan-Style Cannellini Salad

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