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Flank Steak Over White Beans with Balsamic Drizzle

I am lucky enough to have a beautiful rosemary bush growing in my front yard so when I need it I just go out front and snip some off.  Now if I could only figure out how to grow all of the rest of the herbs out there.  You can also make the flank steak on a grill or in a grill pan if you don’t want to do it in a saute pan.

Fresh fragrant rosemary

Serves 4

For Steak

  • 2 pounds flank steak
  • 3 garlic cloves, minced
  • 2 sprigs rosemary, leaves removed and chopped fine
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • salt and freshly ground black pepper
1.)  In a large bowl or flat dish, add garlic, rosemary, olive oil, balsamic and salt and pepper.  Add flank steak and marinate for at least one hour and up to four hours.

Marinating the steak

2.)  Heat a large saute pan over medium heat and add half of the flank steak.  Cook for around 7-9 minutes on the first side and turn over.  Cook on other side for another 7-9 minutes until juices run clear and steak is well browned on both sides.  Remove flank steak to a serving dish and keep warm.  Repeat with other half of flank steak.  Remove pan from heat and set aside.
For Sauce:
  • 3/4 cup balsamic vinegar
  • 3 tablespoons honey
1.)  Return saute pan to heat and add balsamic vinegar to deglaze the pan.  Scrape up any browned bits from the bottom of the pan with a wooden spoon.  Let come to a boil and add honey and any accumulated juices from the steak plate.  Let sauce reduce a bit and thicken, about 5 minutes. Set aside.

Slightly sweet balsamic drizzle

For White Beans:
  • 3 tablespoons olive oil
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon dried sage
  • 2 cans canellini beans, rinsed and drained
  • 3/4 cup beef or chicken stock
  • salt and freshly ground black pepper
1.)  In a separate large saute pan, heat olive oil over medium heat and add onion.  Cook onion for 5 minutes until softened and translucent.  Add garlic and cook for 1 minute longer.  Add chili flakes and sage and cook for 30 seconds more.  Add beans and beef stock to pan.  Let simmer for 3 or 4 minutes and season with salt and pepper.
2.)  In a food processor, blender, or with a potato masher, mash or puree beans.  Place puree on a serving platter.  Top with sliced flank steak and drizzle with the balsamic puree.  Garnish with a sprig of rosemary if you would like.