Flank Steak with Italian Style White Beans and Arugula
Nutrition
Calories: 370 kcalCarbohydrates: 23 gProtein: 37 gFat: 14 gSaturated Fat: 4.5 gCholesterol: 85 mgSodium: 310 mgFiber: 7 gSugar: 4 g
Ingredients
- 1 1/4 lb. flank steak trimmed
- Salt and pepper
- 1 Tbsp. vegetable oil
- 1/2 red onion chopped fine
- 2 tsp. chopped fresh rosemary
- 1 garlic clove minced
- 1 15.5-oz. can reduced-sodium cannellini beans, drained and rinsed
- 1 1/4 cups Hannaford No Salt Added Diced Tomatoes
- 2 1/2 Tbsp. Taste of Inspirations Lemon Garlic Marinade
- 2 tsp. water
- 3 cups Hannaford Baby Arugula
- 3 Tbsp. shaved Taste of Inspirations Parmesan Cheese
Instructions
- 1. Pat steak dry with paper towels and season with salt and pepper. Heat oil in a medium skillet over medium-high heat until shimmering. Add steak and cook, flipping once, until both sides are golden brown, 2 to 3 minutes per side.
- 2. Reduce heat to medium and continue to cook, flipping occasionally, until center registers 130 degrees, about 5 more minutes, adjusting heat as needed to prevent browned bits on bottom of skillet from burning. Transfer steak to a cutting board and let rest 10 minutes, then slice against the grain.
- 3. Meanwhile, add onion and rosemary to now-empty skillet and cook over medium heat, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, 30 seconds. Stir in beans, tomatoes, and 1 tablespoon marinade and bring to a simmer. Reduce heat to low and continue to simmer 5 minutes, then remove from heat and season with salt and pepper to taste.
- 4. To serve, divide beans among plates and top with sliced steak. Whisk remaining 1 1/2 tablespoons marinade with water in a large bowl. Add arugula and toss to coat, then season with salt and pepper to taste. Divide arugula over steak and top with Parmesan.
- Source: Hannaford fresh Magazine, October - November 2019