Flank Steak, Tomatoes, and White Beans – a delicious recipe with grape tomatoes, clove garlic, olive oil, Kosher salt, white wine, white beans. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make the roasted tomatoes: Heat oven to 425 degrees F. On a rimmed baking sheet, toss the tomatoes and garlic with 2 tablespoons oil and 1/2 teaspoon each salt and pepper; roast for 6 minutes.
2
Add the wine and beans and mix to combine.
3
Roast until the tomatoes have begun to burst and the beans are heated through, 5 to 7 minutes more.
4
While tomatoes are roasting, make the steak: Heat the remaining tablespoon oil in a large skillet over medium heat.
5
Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 4 to 6 minutes per side for medium-rare.
6
Let rest for 5 minutes before slicing.
7
Toss the tomatoes and beans with the parsley and serve with the steak.
719
kcal
Calories
43
g
Fat
29
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pt. grape tomatoes, 4 clove garlic, 3 tbsp. olive oil, Kosher salt and pepper, and more.
Yes, Flank Steak, Tomatoes, and White Beans falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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