Tuscan Steak with Escarole and Beans

 

1 1/2 lb. of flank steak

1/3 cup olive oil

1/4 cup sherry vinegar

1 T. tomato paste

2 garlic cloves, chopped

1 tsp. ground sage

2 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

 

olive oil

1 head escarole, washed, drained and chopped in bite-sized pieces

1 cup kidney beans

1 cup pinto beans

salt

pepper

chopped parsley for garnish

 

In a small mixing bowl, combine olive oil, sherry vinegar, tomato paste, garlic, sage, oregano, salt and pepper. Place steak in a resealable bag and add marinade. Let marinate for about an hour or up to 24 hours. Preheat oven to 450 degrees. Remove steak from marinade and place on a baking sheet. Roast in oven for about 8 – 9 minutes. Turn steak over and continue cooking for an additional 4 – 5 minutes. The internal temperature of the steak should be between 120 and 125 degrees. Remove steak from oven and cover with foil. Let steak rest for 10 – 15 minutes. Meanwhile, heat a large sauté pan to medium high and add about 1 T. of olive oil. Add the escarole and sauté for about 4 – 5 minutes. Add the beans and heat through. Season with salt and pepper. To serve, thinly slice steak against the grain. Place escarole and beans on a platter and top with steak. Pour any accumulated pan juices over the top and sprinkle with parsley.