Recipe

March 6, 2024

Flank Steak Salad with Crispy White Beans

Recipe: Vanessa Perrone

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“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 a great example of a positive, “eat more” strategy, one 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! In this dish, white beans are crisped up in the oven, acting like protein-packed croutons on top of this peppery salad. They also make for a great crunchy snack.” – Vanessa Perrone

Ingredients

For the Steak

  • 1 lb. flank steak
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 garlic cloves, crushed
  • 1 sprig of rosemary, leaves stripped
  • Salt and pepper

For the Salad

  • 1 can (19 oz.) white kidney or cannellini beans, drained and rinsed
  • 4 garlic cloves, crushed
  • 1 sprig of rosemary, leaves stripped
  • 1 tbsp olive oil
  • Salt and pepper
  • 4 cups packed arugula
  • 2 cups halved cherry tomatoes
  • Salsa Verde

Directions

Yield: Serves 4 to 6

Prepare Steak

  1.  Score steak lightly to allow some of marinade to permeate meat. Place meat in resealable bag with oil, vinegar, garlic, rosemary, and salt and pepper to taste. Seal bag, massage meat with other ingredients, then refrigerate for at least 30 minutes and up to overnight.
  2. Preheat oven to 425°F. Line baking sheet with parchment paper.

Prepare Salad

  1.  Pat beans dry with clean kitchen towel. Transfer to bowl with garlic, rosemary, oil, and salt and pepper to taste. Toss, then spread evenly on prepared baking sheet. Roast for 30 minutes, stirring halfway through, until beans are golden
  2. Heat large cast-iron skillet over medium-high heat. Remove steak from marinade, discarding marinade. Sear steak in hot pan for 6 minutes per side for medium doneness, or until desired doneness. Transfer to cutting board, tent with aluminum foil, and let rest for 10 minutes. Slice meat against grain and transfer to serving platter.
  3. Arrange arugula around meat, and top both with roasted beans and tomatoes. Drizzle with salsa verde and serve. Any leftover steak can be stored in airtight container in refrigerator for up to 3 days.
Source:

Excerpted from Everyday Mediterranean Vanessa Perrone. © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Tags: bean recipe everyday mediterranean mediterranean recipes steak recipe vanessa perrone

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