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ShareMinute Steaks with Bean and Parsley Salad
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Makes: 4
servings
Prep:
10 mins
Cook: 6 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 1/2 ounce 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
1. Make salad: 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
- Calories(kcal)420,
- Protein(gm)34,
- Carbohydrate(gm)22,
- Fat, total(gm)25,
- Cholesterol(mg)95,
- Saturated fat(gm)9,
- Dietary Fiber, total(gm)7,
- Sodium(mg)1051,
- Percent Daily Values are based on a 2,000 calorie diet
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