Tuscan Steak & Cannellini Bean Warm Salad

Tuscan Steak & Cannellini Bean Warm Salad ingredients

• 8 oz sirloin or flank steak
• 2 tbsp olive oil
• 1/2 red onion
• 2 cloves garlic
• 1 cup cherry tomatoes
• 15 oz canned cannellini beans
• 3 cups fresh spinach
• 2 tbsp balsamic vinegar
• 1/2 tsp fresh rosemary
• 1/2 tsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

How to make Tuscan Steak & Cannellini Bean Warm Salad

1. Pat the 8 oz sirloin or flank steak dry thoroughly with paper towels. Season both sides generously with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the steak for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness and has a deep brown crust.
3. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5-7 minutes; this allows the juices to redistribute, ensuring a tender steak. Slice the steak against the grain into thin strips.
4. While the steak rests, reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the 1/2 thinly sliced red onion and sauté for 3-4 minutes until softened and translucent.
5. Stir in the 2 minced garlic cloves, 1 cup halved cherry tomatoes, 15 oz rinsed and drained cannellini beans, 1/2 tsp chopped fresh rosemary, and 1/2 tsp chopped fresh thyme. Cook for another 3-4 minutes, stirring occasionally, until the tomatoes begin to soften slightly.
6. Pour in 2 tablespoons of balsamic vinegar and bring the mixture to a gentle simmer. Continue to cook for 1-2 minutes, allowing the vinegar to reduce slightly and coat the ingredients.
7. Remove the skillet from the heat and immediately stir in the 3 cups of fresh spinach until it just wilts into the warm bean mixture, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
8. Divide the warm cannellini bean and vegetable mixture between two plates. Top each serving with the sliced, rested steak. Serve immediately for a hearty and flavorful lunch.

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