Grilled Flank Steak with White Beans
For extra flavor, stir 2 minced garlic cloves and 2 Tbs. olive oil together with 1 tsp. salt and 1 tsp. pepper. Rub the mixture all over the uncooked steak. Place in an airtight container and refrigerate for at least 2 hours or up to overnight. Bring the meat to room temperature before grilling.
- 1 flank steak, about 2 lb., trimmed of excess fat
- Salt and freshly ground pepper, to taste
- 4 cups cooked white beans
- 1/3 cup minced fresh chives or flat-leaf parsley
- 2 cups baby arugula
- Olive oil for drizzling
- 1/4-lb. wedge Parmigiano-Reggiano cheese
- 1 lemon, cut into wedges
Cook the steak
Prepare a hot fire in a grill and oil the grill rack. Or, preheat a broiler. Season the steak on both sides with salt and pepper. Place the steak on the grill rack or put it on a broiler pan and place under the broiler. Cook, turning once, 5 to 7 minutes per side for medium-rare, or until done to your liking.
Warm the beans
While the steak is cooking, in a saucepan over medium heat, warm the beans, stirring frequently, until heated through, about 2 minutes.
Finish the dish
When the steak is ready, transfer it to a cutting board, cover loosely with aluminum foil and let rest for about 5 minutes. Spoon one-fourth of the hot beans onto each plate and sprinkle with the chives. Slice the steak across the grain. Arrange some of the slices on top of each mound of beans, top with the arugula and drizzle with olive oil. Using a vegetable peeler, cut thin shavings of cheese onto each serving. Garnish with the lemon wedges and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).