Steak Tagliata with Creamy White Bean Ragu
Make Steak Tagliata with Creamy White Bean Ragu, an Italian lunch recipe with sirloin or flank steak, olive oil, kosher salt. It has about 35 min, about 550 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Steak Tagliata with Creamy White Bean Ragu is an Italian lunch recipe that takes about 35 min, makes 2 servings, has about 550 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSteak Tagliata with Creamy White Bean Ragu ingredients
- 10 oz sirloin or flank steak
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 15 oz canned cannellini beans
- 0.75 cup chicken or vegetable broth
- 2 cloves garlic
- 0.5 cup cherry tomatoes
- 2 cups fresh spinach
- 0.25 cup grated Parmesan cheese
- 2 tbsp fresh basil leaves
- 1 tbsp lemon juice
- 1 tbsp olive oil
- to taste salt and pepper
How to make Steak Tagliata with Creamy White Bean Ragu
- Pat the sirloin or flank steak dry with paper towels. Season both sides generously with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering.
- Carefully place the seasoned steak in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness (130-135°F for medium-rare).
- Remove the steak from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-7 minutes while you prepare the ragu; this allows the juices to redistribute.
- While the steak rests, add 1 tablespoon olive oil to the same skillet over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Stir in the 15 oz rinsed cannellini beans, 0.75 cup chicken or vegetable broth, and 0.5 cup halved cherry tomatoes. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the beans to soften slightly and the flavors to meld.
- Add 2 cups fresh spinach to the ragu, stirring until it wilts, which should take about 1-2 minutes. Remove the skillet from the heat.
- Stir in 0.25 cup grated Parmesan cheese and 1 tablespoon lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Slice the rested steak thinly against the grain. Divide the creamy white bean ragu between two serving plates or bowls.
- Arrange the sliced steak over the ragu. Garnish with 2 tablespoons chopped fresh basil leaves and serve immediately.
Steak Tagliata with Creamy White Bean Ragu FAQ
How do I make Steak Tagliata with Creamy White Bean Ragu?
Make Steak Tagliata with Creamy White Bean Ragu by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Steak Tagliata with Creamy White Bean Ragu?
The main ingredients include sirloin or flank steak, olive oil, kosher salt, black pepper, canned cannellini beans. The full ingredient list is included on this page.
How long does Steak Tagliata with Creamy White Bean Ragu take?
This recipe takes about 35 min, depending on prep speed and kitchen equipment.
How many calories are in Steak Tagliata with Creamy White Bean Ragu?
Recipe Genius estimates about 550 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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