I had a steak in the fridge that needed to be used and found this recipe for Tuscan Steak and Beans at Food.com, and since there were three of us I added the second steak and made it just like the recipe.
Tuscan Steak And Beans
Makes 4 servings
· 1 teaspoon olive oil
· 1/2 teaspoon salt
· 2 -10 ounces boneless beef top loin steaks
· 1/2 teaspoon ground black pepper
· 1 medium onion, sliced
· 1/3 cup balsamic vinegar
· 2 teaspoons fresh rosemary, chopped
· 1 pint grape tomatoes
· 16 ounces white kidney beans, rinsed and drained
· fresh rosemary leaf
1. In 10-inch skillet, heat oil over med-high heat until very hot but not smoking. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 8-10 min, turning once for med-rare or 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 tbsp water, stirring until browned bits are loosened from bottom of skillet. Stir in tomatoes and beans; cook, stirring occasionally until heated through - about 2 minute.
3. Thinly slice steaks and serve with tomato and bean mixture. Garnish with rosemary leaves.
Here’s a shot of my plate and we sided it with a piece of cheese toast the recipe for which we picked up from Steph over at “Plain Chicken.”
I don’t normally cook steak in a skillet and I wound up getting them a little more done than I wanted. I wouldn’t make this again without adding a lot more flavors, especially to the bean mix. The bread was the highlight of the meal and the worst part was I had a nice little piece of rosemary for garnish and forgot it until my meal was about gone. I'll never make it as a restaurant chef because eating a hot meal is more important to me than presentation - and luckily, I have no plans to become one :-).
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