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Flank Steak with Italian Style White Beans and Arugula

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    5 minutes
  • Cook Time:

    25 minutes

Ingredients

1 1/4 lb. flank steak, trimmed
Salt and pepper
1 Tbsp. vegetable oil
1/2 red onion, chopped fine
2 tsp. chopped fresh rosemary
1 garlic clove, minced
1 (15.5-oz.) can reduced-sodium cannellini beans, drained and rinsed
1 1/4 cups Hannaford No Salt Added Diced Tomatoes
2 1/2 Tbsp. Taste of Inspirations Lemon Garlic Marinade
2 tsp. water
3 cups Hannaford Baby Arugula
3 Tbsp. shaved Taste of Inspirations Parmesan Cheese
Flank Steak with Italian Style White Beans and Arugula

Directions

1. Pat steak dry with paper towels and season with salt and pepper. Heat oil in a medium skillet over medium-high heat until shimmering. Add steak and cook, flipping once, until both sides are golden brown, 2 to 3 minutes per side.
2. Reduce heat to medium and continue to cook, flipping occasionally, until center registers 130 degrees, about 5 more minutes, adjusting heat as needed to prevent browned bits on bottom of skillet from burning. Transfer steak to a cutting board and let rest 10 minutes, then slice against the grain.
3. Meanwhile, add onion and rosemary to now-empty skillet and cook over medium heat, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, 30 seconds. Stir in beans, tomatoes, and 1 tablespoon marinade and bring to a simmer. Reduce heat to low and continue to simmer 5 minutes, then remove from heat and season with salt and pepper to taste.
4. To serve, divide beans among plates and top with sliced steak. Whisk remaining 1 1/2 tablespoons marinade with water in a large bowl. Add arugula and toss to coat, then season with salt and pepper to taste. Divide arugula over steak and top with Parmesan.
Source: Hannaford fresh Magazine, October - November 2019

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 370 kcal (19%)
Calories from Fat 126
Total Fat 14 g (22%)
Saturated Fat 5 g (23%)
Cholesterol 85 mg (28%)
Sodium 310 mg (13%)
Total Carbohydrates 23 g (8%)
Dietary Fiber 7 g (28%)
Protein 37 g (62%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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