Tuscan Steak and Beans
"Haven't tried this yet. Sounds yummy and different, though!"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 1⁄2 teaspoon salt
- 2 -10 ounces boneless beep 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
directions
- 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.
- Reduce heat to medium. Add onion to drippings in skillet and cook, stirring until browned and tender, about 5 minute 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 ocasionally until heated through - about 2 minute.
- Thinly slice steaks and serve with tomato and bean mixture. Garnish with rosemary leaves.
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RECIPE SUBMITTED BY
I am a waitress and student and have only recently started cooking in the past year. I enjoy cooking and am here to share recipes.
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