Tuscan Steak And Beans - cooking recipe

Ingredients
    1 teaspoon olive oil
    1/2 teaspoon salt
    2 -10 ounces boneless beep top loin steaks
    1/2 teaspoon ground black pepper
    1 medium onion, sliced
    1/3 cup balsamic vinegar
    2 teaspoons fresh rosemary, chopped
    1 pint grape tomatoes
    16 ounces white kidney beans, rinsed and drained
    fresh rosemary leaf
Preparation
    In 10-inch skillet, heat oil over med-high heat until very hot but not smoking. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 8-10 min, turning once for med-rare or desired doneness. Transfer steaks to cutting board; keep warm.
    Reduce heat to medium. Add onion to drippings in skillet and cook, stirring until browned and tender, about 5 minute Add vinegar, chopped rosemary, and 2 tbsp water, stirring until browned bits are loosened from bottom of skillet. Stir in tomatoes and beans; cook, stirring ocasionally until heated through - about 2 minute.
    Thinly slice steaks and serve with tomato and bean mixture. Garnish with rosemary leaves.

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