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  • Jennifer Hoglin

Steak with Tuscan Cannellini Salad

Updated: Jan 16, 2021

This recipe highlights sweet, garden fresh tomatoes to perfection! Add the fact that this dinner can be thrown together in less than 20 minutes, and you have the ideal summer weeknight dinner. Ideally served with garlic bread (made with garlic just harvested out of your garden of course).


Ingredients


2 cups chopped garden tomatoes, a variety of whatever you have ripe

1 Tbsp chopped fresh rosemary

1 Tbsp chopped fresh parsley

1 1/2 Tbsp balsamic vinegar

2 tsp minced garlic

1 tsp olive oil

1 can cannellini or white kidney beans (16 oz)

3/4 tsp salt

3/4 tsp fresh ground black pepper

4 beef or pork tenderloin steaks (or your favourite cut), 4 oz each



Directions


Combine tomato, herbs, vinegar, garlic, oil, beans and 1/4 tsp each of the salt and pepper in a large bowl. Stir well and let sit until steak is cooked.


Sprinkle steaks with remaining salt and pepper. To cook on the stovetop, heat grill pan coated with cooking spray over medium high heat. Add steaks and cook approximately 3 minutes per side or until desired degree of doneness. Alternatively, grill steaks on barbeque, flipping once, until done to your liking. Let steaks rest a minimum of 5 minutes before serving.


Serve steaks with tomato mixture on the side.


Yummy gardening everyone!


Recipe based on one from Cooking Light magazine, May 2007 edition.


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