Men in the Kitchen

Today, Steve and I teamed up for dinner, and the recipe came out of a Men's Health magazine. We actually ate this maybe two years ago, but if you're like me, your recipe file/box/cupboard is a smash-up of different clippings/notes/cards.  While I was cleaning it out last week, I ran across this recipe and it looked pretty good, and pretty healthy too! Plus (and this is no coincidence), the kind of steak I needed was on sale:).

The only beef (haha!) I had with the dish is that in the picture, the onions look quite a bit more red than mine turned out. I wonder if they used red wine vinegar instead of balsamic? Or a mix? The balsamic was nice, though I know the flavor isn't for everyone. Next time, what would I do differently? I would change up the vinegars a bit, and maybe combine some Yukon Gold potatoes with the beans for a little lighter texture! Time will tell.

Grilled Italian Steak with Smashed Beans
From "Men's Health," January/February 2008

12 oz. Skirt, Flank, or Flatiron Steak (we used Flatiron)
2 Tbsp olive oil
2 cloves garlic, minced
1-15oz can cannellini beans
Juice of 1/2 lemon
1 large onion, halved and sliced
2 Tbsp balsamic vinegar
Salt and pepper

Salt and pepper both sides of the steak(s). Let rest for a few minutes before grilling.

In a skillet over medium heat, cook the onion in 1 Tbsp olive oil for 10 minutes, until it's soft and slightly brown. Add the vinegar and cook for another 5 minutes.

Heat another skillet/pan with the rest of the olive oil over medium heat. Add the garlic, beans and about 1/2 of the liquid from the can of beans (discard the rest). Cook for 5 minutes. Use a potato masher, fork or back of a spoon to roughly mash the beans. Add lemon juice and salt and pepper to taste.

Heat a grill/grill pan/cast iron skillet over high heat. Grill steaks for 3-4 minutes per side for medium rare (again, for a flatiron steak; may be longer for a thicker cut).  Slice and serve with beans, top with onions.

Serves 2

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