| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 3 cloves garlic, grated
- 1 tablespoon chopped fresh rosemary, plus 1 small sprig
- 1 small flank steak (about 1 1/2 pounds), halved lengthwise
- 1 15-ounce can cannellini beans (do not drain)
- Kosher salt and freshly ground pepper
- 1/2 red onion, thinly sliced
- Juice of 1 lemon
- 1 5-ounce package baby arugula (about 8 cups)
- 2 tablespoons chopped fresh parsley
- 2 ounces parmesan cheese, shaved with a vegetable peeler
Instructions
- Combine 2 tablespoons olive oil, 2 grated garlic cloves and the chopped rosemary in a small bowl. Pierce the steak all over with a fork; rub with the garlic oil. Let marinate 10 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the remaining 1 grated garlic clove and cook, stirring occasionally, until softened, about 30 seconds. Add the beans and their liquid, the rosemary sprig and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Cover and set aside to keep warm.
- Meanwhile, toss the red onion and lemon juice in a large bowl; set aside. Heat a grill pan over medium-high heat; brush with olive oil. Season the steak with salt and pepper and grill until marked and cooked through, 5 minutes per side. Transfer to a cutting board.
- Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the onion; season with salt and pepper and toss. Discard the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak against the grain and serve with the beans. Top each serving with the arugula salad and parmesan.
Nutrition Facts
| Calories | 590 |
| Total Fat | 33 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 107 milligrams |
| Sodium | 451 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 9 grams |
| Protein | 47 grams |
| Sugar | 3 grams |
Reviews
This was delicious! I marinated the meat for about one hour. I doubled the beans and didn’t have any arugula, so I skipped the salad. I did top the steak and beans with shaved parm. Next time I’ll make the salad and I’m sure it will be even more delicious!
Delicious flavors. Wouldn’t change a thing!
This is simply fabulous!!! All the flavors just pop and they all work perfectly together!!!
I’ve been making a lot is soups, stews, chili. Wanted something different but not a meat, starch, veggie dish. This was FABULOUS. I didn’t change a thing. The flavors were bright and complimentary. The Rosemary on the steak and in the beans was amazing. I was worried it might be more a summer dish. Nope. Perfect on a cold winter day too. Paired with some wine and crusty, hot French bread. Huge hit. Will make again. Only thing I’ll do different is double the bean part of the recipe. They were THAT good. YUM. Thanks!!!
Loved the layers of flavor. Healthy and delicious. Very easy to make. I added more garlic because our family loves garlic!
This was a really good one!
My kids inhaled it, as did the grown ups. I added extra garlic and used a really nice flake salt, which kicked up the flavor a bit.
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Excellent recipe. We grilled the steak and added extra garlic, otherwise followed directions. This would probably be even better if you marinated the steak overnight.
Simple but awesome recipe. Fast and healthy!