| Recipe: |
1 teaspoon olive oil
2 boneless beef top loin (strip) or rib-eye steaks, 3/4 inch thick (about 10 ounces each)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 medium onion, sliced
1/3 cup balsamic vinegar
2 teaspoons chopped fresh rosemary
1 pint grape or cherry tomatoes
1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
Fresh rosemary leaves for garnish
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.
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. Stir in tomatoes and beans; cook 2 minutes or until heated through, stirring occasionally.
Thinly slice steaks and serve with tomato-and-bean mixture. Garnish with rosemary leaves. |
