Recipes
Grilled Steaks with Warm White Bean Salad
4 servings
30 minutes total
Shopping list
Ingredients
- 12 oz baby red potatoes
- 1 small red onion
- 2 cloves garlic
- 2 teaspoons fresh thyme
- Aluminum foil
- 1 teaspoon steak seasoning, divided
- 1 lb boneless grilling steaks (such as tenderloin, ribeye, or New York strip)
- 1 (15.5 oz) can cannellini beans
- ¼ cup lemon (or balsamic) vinaigrette
- 4 cups spring mix salad blend
Prep
Steps
- Preheat grill (or grill pan) on medium-high. Halve potatoes. Cut onion into ½-inch-thick slices, slice garlic, and chop thyme.
- Place potatoes in microwave-safe dish and microwave on HIGH 8 minutes. Spread potatoes and garlic on foil in single layer; top with thyme and ½ teaspoon steak seasoning. Bring up foil sides; double-fold top and ends to seal.
- Place foil packet seam-side up on grill over indirect heat; grill 15 minutes or until potatoes are hot and tender. Meanwhile, season steaks and onion slices with remaining ½ teaspoon steak seasoning (wash hands); drain and rinse beans
- Grill steaks 2–3 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
- Toss potatoes, onions, and beans with lemon vinaigrette; place on top of greens. Slice steaks and serve on top of bean salad.
Amount per ¼ recipe serving: Calories 430, Total Fat 16g, Sat Fat 4.5g, Trans Fat 0.5g, Chol 105mg, Sodium 580mg, Total Carb 29g, Fiber 7g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 41g, Vitamin D 0%, Calc 8%, Iron 40%, Potassium 15%