• 4servings
  • 20minutes
  • 495calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) olive oil

  2. 2 (about 10 ounces each) boneless beef top loin (strip) , 3/4 inch thick, substitute rib-eye steaks 5 teaspoon(s) salt

  3. 1/2 teaspoon(s) coarsely ground pepper

  4. 1 medium onion , sliced

  5. 1/3cup(s) balsamic vinegar

  6. 2 teaspoon(s) fresh rosemary , chopped 1 pint(s) grape or cherry tomatoes

  7. 1 can(s) (15 to 19 ounces) white kidney beans (cannellini) , rinsed and drained Fresh rosemary leaves , for garnish

Instructions Jump to Ingredients ↑

  1. In 10-inch skillet, heat oil over medium-high heat until very hot but not smoking. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once. Transfer steaks to cutting board; keep warm.

  2. Reduce heat to medium. Add onion to drippings in skillet and cook 5 minutes or until browned and tender, stirring. Add vinegar, rosemary, and 2 tablespoons water, stirring until browned bits are loosened from bottom of skillet.

  3. Stir in tomatoes and beans; cook 2 minutes or until heated through, stirring occasionally.

  4. Thinly slice steaks and serve with tomato-and-bean mixture. Garnish with rosemary leaves.


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