Regardless of the time of year, a Steak salad with a clever—and uncomplicated—twist is something we're always eager to eat.
This simple dinner recipe provides a refreshing outlook on the age-old idea of "steak and beans". It comes courtesy of Vanessa Perrone's debut cookbook Everyday Mediterranean: A Complete Guide to the Mediterranean Diet with 90+ Simple, Nourishing Recipes.
"Red meat isn’t a prominent part of the Mediterranean diet, so for those people used to eating it regularly, using plant-based proteins like beans in meals can help reduce meat portions. This is a great example of a positive, “eat more” strategy, one that focuses on adding something nutritious to the diet, in contrast to the unsustainable “avoid” rhetoric we are often sold by diet culture," explains Perrone in the introduction to this recipe in her cookbook. "In this dish, white beans are crisped up in the oven, acting like protein-packed croutons on top of this peppery salad."
Flank steak salad with crispy white beans
For the steak
1 lb (450 g) flank steak
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) balsamic vinegar 2 garlic cloves, crushed
1 sprig of rosemary, leaves stripped Salt and pepper
For the salad
1 can (19 oz/540 mL) white kidney or cannellini beans, drained and rinsed
4 garlic cloves, crushed
1 sprig of rosemary, leaves stripped 1 Tbsp (15 mL) olive oil
Salt and pepper
4 cups (1 L) packed arugula
2 cups (500 mL) halved cherry tomatoes
Salsa Verde
Score the steak lightly to allow some of the marinade to permeate the meat. Place the meat in a resealable bag with the oil, vinegar, garlic, rosemary, and salt and pepper to taste. Seal the bag, massage the meat with the other ingredients, and then refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat the beans dry with a clean kitchen towel. Transfer to a bowl with the garlic, rosemary, oil, and salt and pepper to taste. Toss, then spread evenly on the prepared baking sheet. Roast for 30 minutes, stirring halfway through, until the beans are golden brown.
Heat a large cast-iron skillet over medium-high heat. Remove the steak from the marinade, discarding the marinade. Sear the steak in the hot pan for 6 minutes per side for medium doneness, or until desired doneness. Transfer to a cutting board, tent with aluminum foil, and let rest for 10 minutes. Slice the meat against the grain and transfer to a serving platter.
Arrange the arugula around the meat, and top both with the roasted beans and tomatoes. Drizzle with salsa verde and serve.
Any leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
- Yield:
- Serves 4-6
