Balsamic-Marinated Flank Steak with Rosemary Cannellini Beans
Tender sliced steak drizzled with reduced balsamic, served alongside a marinated white bean and peppery arugula salad with sweet cherry tomatoes.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $6.02/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
- Low-Saturated-Fat
- Low-Calorie
- Low-Carb
Tags
- sauté
- healthy
- fresh
- tangy
- quick
Ingredients
- 1 pound flank steak (trimmed)
- 3 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 2 clove garlic (minced)
- 1 teaspoon dried rosemary
- 0.75 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 can cannellini beans (15 oz can, drained and rinsed)
- 5 ounce baby arugula
- 1 cup cherry tomatoes (halved)
- 1 tablespoon lemon juice
Instructions
- In a shallow dish, whisk 1 tablespoon of the olive oil, 2 tablespoons of the balsamic vinegar, 1 minced garlic clove, dried rosemary, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Coat the flank steak and let stand at room temperature for 10 minutes.
- Heat a large heavy skillet over medium-high heat. Add the steak and sear for 4 to 5 minutes per side until an internal thermometer reads 135 degrees Fahrenheit for medium-rare.
- Transfer steak to a cutting board to rest for 8 to 10 minutes, then slice thinly across the grain.
- While the steak rests, combine cannellini beans, cherry tomatoes, baby arugula, remaining 1 minced garlic clove, remaining 2 tablespoons olive oil, remaining 1 tablespoon balsamic vinegar, lemon juice, remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper in a large mixing bowl; toss gently.
- Divide the bean and arugula salad onto plates and arrange the warm sliced steak across the top to serve.
Nutrition (per serving)
- Calories: 417
- Protein: 34.1 g
- Carbohydrates: 28.5 g
- Fat: 19.3 g
- Fiber: 8.5 g
- Sodium: 750 mg
- Saturated Fat: 4.2 g
- Sugar: 11 g
- Cholesterol: 76 mg