Flank Steak with Onion, Peppers, and Beans

1 large Red onion, halved and sliced 1/4 inch thick
2 Red bell peppers, ribs and seeds removed, slice 1/4 inch thick
1 can (20 oz) cannellini beans, drained and rinsed
2 tbs plus 1 tsp olive oil
1 tbs fresh rosemary leaves (or 1 tsp dried rosemary, crumbled)
Coarse salt and ground pepper
1 1/2 pounds Flank steak (1 piece)
1 tbs Red wine vinegar

1 Heat broiler. If using a broiler-proof rimed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper.

2 Push bean mixture to one side of sheet (or pan); place steak on other side. Rub steak with remaining teaspoon oil; season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135° on an intant-read thermometer, is the best way to tell) and vegetables are lightly charred, 12 to 16 minutes.

3 Transfer steak to a cutting board; cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl; toss with vinegar. Slice steak thinly; serve with bean mixture.

Servings: 4

Source: Christine H (my Sister-in-law)

***COMMENTS: I'm glad she shared this one...it's so easy and SO SO good. This is one that would be good to fix on a date night. Its easy, has a great presentation and is very yummy. I need to fix this one again soon!

Nutrition (per serving): 480.0 calories; 45% calories from fat; 24.2g total fat; 24.7g carbohydrates; 5.8g fiber; 18.9g net carbs; 40.2g protein.

The white bean mixture would also go well with broiled or grilled fish or shrimp.

No comments: