Skirt Steak with Warm Bean Salad | Everyday Food with Sarah Carey
Flank Steak, Tomatoes, and White Beans
Oct 17, 2014
This easy but sophisticated meal is flavored with white wine and garlic.
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Prep Time: 0 hours 10
Total Time: 0 hours 30
3 tbsp. olive oil
Kosher salt and pepper
1/2 c. dry white wine
can small white beans
1 1/2 lb. flank steak
1/2 c. roughly chopped fresh flat-leaf parsley
- Make the roasted tomatoes: Heat oven to 425 degrees F. On a rimmed baking sheet, toss the tomatoes and garlic with 2 tablespoons oil and 1/2 teaspoon each salt and pepper; roast for 6 minutes.
- Add the wine and beans and mix to combine. Roast until the tomatoes have begun to burst and the beans are heated through, 5 to 7 minutes more.
- While tomatoes are roasting, make the steak: Heat the remaining tablespoon oil in a large skillet over medium heat. Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
- Toss the tomatoes and beans with the parsley and serve with the steak.
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Date: 06.12.2018, 13:19 / Views: 81262