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Flank Steak with White Beans

Servings = 2 | Serving size =4 ounces beef with beans

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers. Reheat gently.

Serve with Sauteed Spinach or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini

1 tsp	olive oil
1 clove	garlic (minced)
1/2 ounce	prosciutto (minced)
1 small	onion (diced)
1 15 ounce can	no salt added white beans (drained and rinsed)
1 tsp	fresh rosemary
1 Tbsp	fresh sage (coarsely chopped)
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 cup	low sodium chicken stock
1/2 cup	water
1 tsp	honey
8 ounces	flank steak
2 Tbsp	tapenade
	spray olive oil

Place olive oil in large skillet over medium heat. Add the garlic and prosciutto and cook for 2 minutes, stirring frequently.

Add the onion and continue cooking, stirring frequently, for another 3 minutes. Add the beans, and toss for one minute. Add rosemary, sage, salt, pepper, chicken stock, and honey, and reduce heat to medium-low.

Meanwhile, preheat oven to 425 degrees. Cook bean and spice mixture, simmering gently and stirring occasionally, for 20 minutes, or until approximately 1/3 cup liquid remains.

When the oven is preheated, spread 1/2 of the tapenade on top of the flank steak. Spray the skillet lightly with olive oil and place flank steak in the skillet, tapenade side DOWN. Place in oven and cook for 8-10 minutes.

Spread the remaining tapenade on top of the flank steak and turn, then continue cooking for 5-7 minutes for medium-rare.

Remove flank steak from the oven and place it on a cutting board. While the flank steak is resting, divide the white bean mixture between two plates.

Slice flank steak thinly and place on top of white beans. Top with the jus that is on the cutting board and serve.

Nutrition Facts

Serving size: 4 ounces beef with beans | Servings 2

Calories 431 | Calories from Fat 123

Amount Per Serving (% Daily Value)

Total Fat 14g (21%) | Saturated Fat 4g (21%)

Monounsaturated Fat 7g | Trans Fat 0g

Cholesterol 52 mg (17 %) | Sodium 614 mg (26 %)

Total Carbohydrates 38g (13%) | Sugars 5g

Dietary Fiber 11g (43%) | Protein 40g

Vitamin A 1% | Vitamin C 11 % | Calcium 16% | Iron 31%

Vitamin K 9 mcg  | Potassium  1110 mg | Magnesium  103 mg