Steak and Tuscan Bean Salad Recipe Video
Ingredients
| Chopped plum tomatoes | 1⁄2 Pound | |
| Chopped fresh rosemary | 1 Tablespoon | |
| Chopped fresh parsley | 1 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| Fresh minced garlic | 2 Teaspoon | |
| Extra virgin olive oil | 1 Tablespoon | |
| Canned cannellini beans | 16 Ounce (Rinsed And Drained) | |
| Salt | 3⁄4 Teaspoon (Divided) | |
| Cracked black pepper | 3⁄4 Teaspoon (Divided) | |
| Steaks | 16 Ounce (Trimmed To 1 Inch Thick) |
Nutrition Facts
Serving size
Calories 766 Calories from Fat 221
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 6.4 g32.1%
Trans Fat 0 g
Cholesterol 152 mg50.7%
Sodium 877.5 mg36.6%
Total Carbohydrates 64 g21.5%
Dietary Fiber 17.7 g70.8%
Sugars 3.1 g
Protein 72 g143.6%
Vitamin A 31.8% Vitamin C 45.4%
Calcium 19% Iron 61.3%
*Based on a 2000 Calorie diet
Directions
2. Heat a pan over medium-high heat. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Coat pan with olive oil. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
Serve with bean mixture.
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Editors Review
Steaks can get wholesome when served along with salads or beans. Check out Mike Monahan cooking steak with some common seasonings and then serving it with Tuscan Bean Salad. Steak in a best form for meal!Chef
