This Tuscan Steak and Beans recipe is a satisfying, flavor-packed weeknight meal that brings together tender steak, savory onions, bright tomatoes and creamy cannellini beans. The balsamic vinegar adds a pleasant tang that helps meld the ingredients while fresh rosemary gives an aromatic, herbal lift. The tomatoes soften and burst, creating a slightly saucy base that pairs beautifully with sliced steak. This method would also work well with chicken or pork for variety.
Tuscan Steak and Beans
Good Housekeeping Rush Hour Dinners
Total time: 20 minutes
Makes: 4 main-dish servings
Ingredients:
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 black 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
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat until very hot but not smoking. Season the steaks with salt and pepper. Add the steaks to the skillet and cook 8 to 10 minutes total, turning once, for medium-rare, or until they reach your desired level of doneness. Transfer the steaks to a cutting board and keep warm.
2. Reduce the heat to medium. Add the sliced onion to the skillet drippings and cook, stirring, until the onion is browned and tender, about 5 minutes. Pour in the balsamic vinegar, add the chopped rosemary and 2 tablespoons of water, and scrape the bottom of the skillet to loosen any browned bits. Stir in the tomatoes and the drained beans; cook, stirring occasionally, until heated through, about 2 minutes. The tomatoes should soften and release some juice to create a light sauce.
3. Thinly slice the steaks and serve them alongside or over the tomato-and-bean mixture. Garnish with fresh rosemary leaves.
Nutrition (per serving, approximate): 495 calories, 35 g protein, 29 g carbohydrate, 25 g total fat (10 g saturated), 7 g fiber, 76 mg cholesterol, 540 mg sodium.
Notes: Use cherry or grape tomatoes for quick cooking and a burst of sweetness. If you prefer a saucier result, add an extra tablespoon of water or a splash more balsamic while reheating the beans and tomatoes. For a lower-sodium option, choose a reduced-sodium canned bean and adjust added salt to taste.
MacGourmet Rating: 4 Stars