1 cup unsalted boxed tomatoes, 1/4c juices reserved
1 tbsp capers, drained and chopped
1 tsp anchovy paste
1 tbsp olive oil
1tsp red wine vinegar
1/4 tsp sea salt and pepper
Instructions
In a small non- metallic bowl, add beef and rub evenly with 2 tbsp balsamic vinegar, garlic, rosemary, and thyme. Cover and Marinate at room temperature for 30 minutes (Can be made up to 8 hours ahead - just let warm to room temperature before cooking.)
Prepare bean salad- In a medium bowl, combine all beans, tomatoes, reserved juices, and capers. In a small microwave safe bowl, combine anchovy and olive oil. Microwave until anchovy melts, about 10 seconds. Stir and add to bean mixture with remaining 2 tsp balsamic vinegar, red wine vinegar, salt, and pepper. Toss and combine. Refrigerate until Ready to serve.
Arrange oven rack 8 to 10 inches from heat. Preheat broiler to high. Line a large baking sheet with foil and cooking spray. Add beef to sheet and broil 8 minutes for medium-rare doneness.Transfer to a cutting board and let rest for 10 minutes (steak will continue to cook for a few minutes). Slice steak against the gran into 12-1oz slices. Serve with bean salad
Serving
Suggestions
NOTE- I served steak over a simple mixed green salad with no dressing and placed bean salad on side.
Originally Submitted
7/17/2012
4 Out of 5 from
1 reviews
You can add this Tuscan Steak with Mediterranean Bean Salad recipe to your own private DesktopCookbook.
