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Warm White Bean and Steak Salad

  • Level: Easy
  • Total: 23 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 8 min
  • Yield: 6 servings
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2 (8 to 9-ounce) New York strip steaks

2 tablespoons olive oil

Salt and freshly ground black pepper

Bean Salad:

3 cups canned Great Northern or pinto beans, rinsed and drained

1/3 cup olive oil

2 tablespoons fresh lime juice

2 garlic cloves, minced

2 tablespoons chopped scallions, white and pale green parts only

3 tablespoons chopped fresh cilantro leaves

1 teaspoon dried oregano

Salt and freshly ground black pepper


  1. Steaks: Brush the steaks with olive oil; sprinkle liberally with salt and pepper, to taste. Heat a heavy saute pan over medium-high heat. Add the steaks and cook for about 4 minutes per side for medium-rare. Remove the steaks to a cutting board and let rest for 10 minutes. Slice crosswise into thin strips. Set aside.
  2. Bean salad: In a large bowl, combine the beans, olive oil, lime juice, garlic, scallions, cilantro, and oregano. Mix gently. Season with salt and black pepper, to taste.
  3. Put the bean salad on a platter and arrange the warm steak slices on top.
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