Tuscan Steak and Beans
Instructions:
- For the most flavor, be sure to purchase steaks with marbling (streaks of internal fat), which will ensure moistness and great taste.
- 1 teaspoon olive oil
- 2 boneless beef strip (shell) or rib-eye steaks,
- 3â„4 inch thick (about 10 ounces each)
- 1â„2 teaspoon salt
- 1â„2 teaspoon coarsely ground black pepper
- 1 medium onion, sliced
- 1â„3 cup balsamic vinegar
- 2 teaspoons chopped fresh rosemary
- 2 tablespoons water
- 1 pint grape or cherry tomatoes
- 1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
- fresh rosemary leaves for garnish
- In 10-inch skillet, heat oil over medium-high heat until very hot. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook, turning once, 8 to 10 minutes for medium-rare or until desired doneness. Transfer steaks to cutting board; keep warm.
- 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 water, stirring until browned bits are loosened from bottom of skillet. Stir in tomatoes and beans; cook, stirring occasionally, until heated through, about 2 minutes.
- Cut steaks into thin slices and serve with tomatoand- bean mixture. Garnish with rosemary leaves. Makes 4 main-dish servings.