I still have a few more updates to share from our time in Mykonos, but I figured you guys might be hungry for an actual recipe post, so here goes!
Every once in a while I find myself telling someone, “So we’re not vegetarians, but we really don’t eat a lot of meat.” If we were vegetarians, we’d be “the kind that eat fish.” Yes, I know that’s not really a vegetarian, but I hear plenty of people describe themselves that way so I’ll take that liberty too. Right now, I could probably count on one hand the number of times we’ve eaten chicken or chicken sausage, turkey, steak or lamb for dinner at home in the past 30 days. Well maybe I would need two hands, but no toes. Definitely no toes.
But then there are moments when a perfectly well seasoned and juicy steak just sounds so right. Like when I spotted this recipe for spice-rubbed steaks with white beans and cherry tomatoes on Epicurious. At that moment, I had to have a steak. In fact, this feeling should have hit sooner since I then realized the recipe was printed in the March 2010 Bon Appetit. I get this magazine. Clearly, I haven’t been reading all that thoroughly! Thank goodness for the internet.
And thank goodness for this recipe for juicy steaks with hearty white beans and sweet tomatoes, which comes together in a snap on a weeknight and cleans up just as quickly since it doesn’t dirty many dishes. That is just the kind of meal we like! I tweaked the original a bit by cutting it down for two, adding peppery arugula for contrast in both taste and color, and a splash of balsamic at the end for a little extra bite. Sometimes I think to myself, “I could probably easily be a vegetarian,” but this is one of those recipes that reminds me why I’m not!
1 teaspoon chili powder
1 teaspoon ground cumin, divided
1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried oregano
Coarse kosher salt
1 12 oz skirt steak, cut into two serving pieces
1 tablespoon olive oil, divided
6oz cherry tomatoes
2 garlic cloves, pressed
1 15 oz can white beans, drained
about 4oz baby arugula
1 tablespoon balsamic vinegar
Mix chili powder, half of cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak and gently rub in. Heat 1/2 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board, cover with aluminum foil and let rest. Wipe out skillet; add remaining 1/2 tablespoon oil. Add tomatoes; sauté 1 to 2 minutes. Stir in garlic and remaining 1/2 teaspoon cumin. Add drained beans and continue to cook and stir until heated through. Add arugula by the handful, stirring until wilted. Finish by adding the balsamic vinegar and cooking for about one more minute.
Serve the steaks with the bean, tomato and arugula mixture.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 21.4 g
Cholesterol: 97.2 mg
Sodium: 890.0 mg
Total Carbs: 44.2 g
Dietary Fiber: 13.8 g
Protein: 48.5 g