Minute Steaks with Bean and Parsley Salad

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Makes: 4  servings Prep 10 mins Cook 6 mins

Ingredients

  • 2 teaspoons  olive oil
  • 1 teaspoon  red-wine vinegar
  • 1 large garlic clove, minced
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper
  • 1 15 1/2ounce can white beans, drained and rinsed
  • 3 medium plum tomatoes, diced
  • 1 cup  lightly packed flat-leaf parsley leaves, coarsely chopped
  • 1 1/4 pounds  boneless sirloin steak, no more than 1/2-inch thick
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper

Directions

Make salad::

1. Combine the oil, vinegar, garlic, salt, and pepper in a bowl. Add the remaining ingredients and toss to combine.

2. Cut the steak into 4 even pieces. Pound each piece between two pieces of waxed paper with a meat pounder or rolling pin to flatten to about 1/4 inch. Sprinkle evenly with salt and pepper.

3. Heat a large nonstick skillet over high heat. Add 2 pieces of steak and cook 1 to 1-1/2 minutes per side, until browned and an instant-read thermometer registers 135 degree F for medium rare. Repeat with remaining 2 pieces. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)420,
  • Fat, total(g)25,
  • chol.(mg)95,
  • sat. fat(g)9,
  • carb.(g)22,
  • fiber(g)7,
  • pro.(g)34,
  • sodium(mg)1051,
  • Percent Daily Values are based on a 2,000 calorie diet
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