Crusted Beef With White Bean Salad - cooking recipe

Ingredients

1/2 cup fresh whole wheat breadcrumbs
2 tbsp whole grain mustard
2 tbsp honey
1 tbsp brown sugar
2 tsp fresh thyme leaves
1/2 tsp cracked black pepper
1 lb ribeye steak
3 oz baby arugula
1 (13.5 oz) can cannellini beans, drained
8 None cherry tomatoes, halved
1 None small red onion, thinly sliced
2 tbsp balsamic vinegar
1 tbsp lemon juice
1/2 tsp Dijon mustard

Preparation

In a small bowl, mix together breadcrumbs, mustard, honey, brown sugar, thyme and black pepper. Coat steaks on both sides then transfer to an oiled baking dish. Chill for 30 mins.
Meanwhile, in a bowl, toss together arugula, cannellini beans, cherry tomatoes and red onion. Arrange on serving plates.
Whisk together balsamic vinegar, lemon juice and mustard. Set aside.
Microwave beef, uncovered, on MEDIUM (70%) power for 11 mins for rare, 12 mins for medium and 14 mins for well done. Let rest for 10 mins then thinly slice.
Drizzle dressing over salads and arrange sliced beef over top.