Grilled Flank Steak With White Beans
This dish is a delicious and satisfying meal featuring juicy grilled flank steak served with warm white beans, fresh herbs, peppery arugula, and flavorful Parmigiano-Reggiano cheese. The steak is seasoned to perfection, cooked to your desired level of doneness, and paired beautifully with the earthy beans and bright lemon garnish. A perfect dish to showcase the robust flavors of the ingredients while offering a balanced and impressive presentation.
— Constant Cookbook
Ingredients
- 1 flank steak, about 2 lb., trimmed of excess fat
- Salt and freshly ground pepper, to taste
- 4 cups cooked white beans (see related recipe at left)
- 1/3 cup minced fresh chives or flat-leaf parsley
- 2 cups baby arugula
- Olive oil for drizzling
- 1/4-lb. wedge Parmigiano-Reggiano cheese
- 1 lemon, cut into wedges
Instructions
- <b>Cook the steak</b>
- Prepare a hot fire in a grill and oil the grill rack. Or, preheat a broiler. Season the steak on both sides with salt and pepper. Place the steak on the grill rack or put it on a broiler pan and place under the broiler. Cook, turning once, 5 to 7 minutes per side for medium-rare, or until done to your liking.
- <b>Warm the beans</b>
- While the steak is cooking, in a saucepan over medium heat, warm the beans, stirring frequently, until heated through, about 2 minutes.
- <b>Finish the dish</b>
- When the steak is ready, transfer it to a cutting board, cover loosely with aluminum foil and let rest for about 5 minutes. Spoon one-fourth of the hot beans onto each plate and sprinkle with the chives. Slice the steak across the grain. Arrange some of the slices on top of each mound of beans, top with the arugula and drizzle with olive oil. Using a vegetable peeler, cut thin shavings of cheese onto each serving. Garnish with the lemon wedges and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
Yield
Serves 4.
Comments
No comments found.