Categories: Meals
Ingredients
- 1/4 cup plus 1 tbsp. olive oil, plus more for brushing
- 3 garlic cloves, grated
- 1 tbsp. chopped fresh rosemary, plus 1 small sprig
- 1 1/2 lbs. flank steak, halved lengthwise
- 15 oz. can cannellini beans (do not drain)
- Kosher salt and black pepper
- 1/2 red onion, thinly sliced
- Juice of 1 lemon
- 5 oz. package baby arugula
- 2 tbsp. chopped fresh parsley
- 2 oz. Parmesan, shaved with a vegetable peeler
Directions
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Combine 2 tbsp. olive oil, 2 grated garlic cloves, and the chopped rosemary in a small bowl. Pierce the steak all over with a fork; rub with the garlic oil. Let marinate 10 minutes.
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Meanwhile, heat 1 tbsp. olive oil in a medium saucepan over medium-high heat. Add the remaining 1 grated garlic clove and cook, stirring occasionally, until softened, about 30 seconds. Add the beans and their liquid, the rosemary sprig, and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Cover and set aside to keep warm.
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Meanwhile, toss the red onion and lemon juice in a large bowl; set aside. Heat a grill pan over medium-high heat; brush with olive oil. Season the steak with salt and pepper and grill until marked and cooked through, 5 minutes per side. Transfer to a cutting board.
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Add the arugula and the remaining 2 tbsp. olive oil to the bowl with the onion; season with salt and pepper and toss. Discard the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak against the grain and serve with the beans. Top each serving with the arugula salad and Parmesan.