Warm White Bean and Steak Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 659
- Total Fat
- 30
- Saturated Fat
- 8
- Carbohydrates
- 62
- Dietary Fiber
- 15
- Sugar
- 2
- Protein
- 35
- Cholesterol
- 59
- Sodium
- 473
- Total: 23 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 8 min
Ingredients
Steaks:
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
Directions
- 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.
- 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.
- Put the bean salad on a platter and arrange the warm steak slices on top.