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Flank Steak Salad With Crispy White Beans
Red meat isn't a prominent part of the Mediterranean diet, so for those people used to eating it regularly, using plant-based proteins like beans in meals can help reduce meat portions. This is an excellent example of a positive "eat more" strategy that focuses on adding something nutritious to the diet, in contrast to the unsustainable "avoid" rhetoric we are often sold by diet culture. The fact is, plant-based proteins like beans are a delicious stepping stone for those carnivores aspiring to plant-power their diets! White beans are crisped up in the oven in this dish, acting like protein-packed croutons on top of this peppery salad. They also make for a great crunchy snack.
YIELDS
4
TO
6
Ingredients
Steak
- 1 lb (450 g) flank steak
- 2 tablespoons (30 mL) olive oil
- 2 tablespoons (30 mL) balsamic vinegar
- 2 garlic cloves, crushed
- 1 sprig of rosemary, leaves stripped
- Salt and pepper
Salad
- 1 can (19 oz/540 mL) white kidney or cannellini beans, drained and rinsed
- 4 garlic cloves, crushed
- 1 sprig of rosemary, leaves stripped
- 1 tablespoon (15 mL) olive oil
- Salt and pepper
- 4 cups (1 L) packed arugula
- 2 cups (500 mL) halved cherry tomatoes
- Salsa Verde, to serve
Directions
Steak
- Score the steak lightly to allow some marinade to permeate the meat. Place the beef in a resealable bag with the oil, vinegar, garlic, rosemary, salt, and pepper to taste. Seal the bag, massage the meat with the other ingredients, and refrigerate for at least 30 minutes and overnight.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Salad
- Pat the beans dry with a clean kitchen towel. Transfer to a bowl with the garlic, rosemary, oil, salt, and pepper to taste. Toss, then spread evenly on the prepared baking sheet. Roast for 30 minutes, stirring halfway through, until the beans are golden brown.
- Heat a large cast-iron skillet over medium-high heat. Remove the steak from the marinade, discarding the marinade. Sear the steak in the hot pan for 6 minutes per side for medium doneness or until desired doneness. Transfer to a cutting board, tent with aluminum foil, and rest for 10 minutes. Slice the meat against the grain and transfer it to a serving platter.
- Arrange the arugula around the meat, and top both with the roasted beans and tomatoes. Drizzle with the salsa verde and serve. (Any leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.) Enjoy!
