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Tuscan Steak with Escarole and Beans<\/p>\nTuscan Steak with Escarole and Beans<\/p>\n
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1 1\/2 lb. of flank steak<\/p>\n
1\/3 cup olive oil<\/p>\n
1\/4 cup sherry vinegar<\/p>\n
1 T. tomato paste<\/p>\n
2 garlic cloves, chopped<\/p>\n
1 tsp. ground sage<\/p>\n
2 tsp. dried oregano<\/p>\n
1 tsp. salt<\/p>\n
1\/2 tsp. pepper<\/p>\n
<\/p>\n
olive oil<\/p>\n
1 head escarole, washed, drained and chopped in bite-sized pieces<\/p>\n
1 cup kidney beans<\/p>\n
1 cup pinto beans<\/p>\n
salt<\/p>\n
pepper<\/p>\n
chopped parsley for garnish<\/p>\n
<\/p>\n
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 saut\u00e9 pan to medium high and add about 1 T. of olive oil. Add the escarole and saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n