Tuesday, March 31, 2015
One of summer’s simplest pleasures is a thick steak grilled to perfection. Here, we offer one of our favorite ways to enjoy it: topped with a piquant salsa verde and paired with creamy white beans fragrant with rosemary. If you like, toss some rosemary sprigs on the coals to flavor the smoke.
Grilled Steak with White Beans and Salsa Verde
For the steaks:
8 cloves garlic, minced
4 sprigs fresh rosemary, roughly chopped
2 Tbs. extra-virgin olive oil
sea salt and ground pepper
2 T-bone steaks, each 2 inches thick (about 2 lb total weight) or 2 sirloin steaks, each 2 inches thick (about 1 1/2 total weight)
Directions:
To make a marinade, combine garlic, rosemary, 2 tablespoons olive oil, and 1 1/2 teaspoon each salt and pepper and mix well. Divide marinade evenly between 2 large resealable plastic bags, and place 1 steak in each bag. Seal bags and massage marinade over meat. Place in refrigerator for at least 4 hours or up to overnight.
Remove steaks from bags and discard marinade. Scrape marinade off meat and allow meat to come to room temperature. Preheat a grill to medium-high.
Brush steaks lightly on both sides with olive oil and place on the grill. Char well on both sides, turning occasionally, until an instant-read thermometer inserted into the thickest part of meat away from bone registers 130° F to 140°F for medium-rare, 10-14 minutes total.
Transfer steaks to a cutting board and let rest for 5 minutes. Slice meat into 1/2-thick slices and arrange on a platter. Serve each steak with a spoonful of Salsa Verde and serve with a side of Slow-Cooked Tuscan White Beans. Serves 4.
Salsa Verde
1 cup extra-virgin olive oil
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1 slice day-old bread, torn into pieces
2 anchovy fillets
2 cloves garlic
1 tsp. capers
1 tsp. grated lemon zest
1/2 tsp. white wine vinegar
1/2 tsp. crushed red pepper flakes
salt and ground pepper
Directions
In a food processor, combine olive oil, parsley, mint, bread, anchovy fillets, garlic, capers, lemon zest, vinegar and red pepper flakes and process until well blended. Season to taste with salt and pepper and serve. Makes 1 1/2 cups.
Slow-Cooked Tuscan White Beans
2 cups dried white beans such as northern, navy or cannellini, soaked overnight in water to cover, drained and rinsed.
sea salt and ground pepper
1 sprigs fresh rosemary
2 bay leaves
4 garlic cloves, lightly crushed
1/4 cup extra-virgin olive oil
Directions
In a large, heavy pot, combine beans, 1 tablespoon salt, rosemary, bay leaves, garlic and 8 cups of water. Cover and slowly bring to a simmer over low heat. Simmer, uncovered, until beans are tender but not mushy, about 45 minutes. Remove from heat and let cool, covered, for 15 minutes.
Drain beans. Discard rosemary, bay leaves and garlic, if desired. Sprinkle with pepper, drizzle with olive oil and serve. Serves 6.
source:http://blog.williams-sonoma.com/
Grilled Steak with White Beans and Salsa Verde
For the steaks:
8 cloves garlic, minced
4 sprigs fresh rosemary, roughly chopped
2 Tbs. extra-virgin olive oil
sea salt and ground pepper
2 T-bone steaks, each 2 inches thick (about 2 lb total weight) or 2 sirloin steaks, each 2 inches thick (about 1 1/2 total weight)
Directions:
To make a marinade, combine garlic, rosemary, 2 tablespoons olive oil, and 1 1/2 teaspoon each salt and pepper and mix well. Divide marinade evenly between 2 large resealable plastic bags, and place 1 steak in each bag. Seal bags and massage marinade over meat. Place in refrigerator for at least 4 hours or up to overnight.
Remove steaks from bags and discard marinade. Scrape marinade off meat and allow meat to come to room temperature. Preheat a grill to medium-high.
Brush steaks lightly on both sides with olive oil and place on the grill. Char well on both sides, turning occasionally, until an instant-read thermometer inserted into the thickest part of meat away from bone registers 130° F to 140°F for medium-rare, 10-14 minutes total.
Transfer steaks to a cutting board and let rest for 5 minutes. Slice meat into 1/2-thick slices and arrange on a platter. Serve each steak with a spoonful of Salsa Verde and serve with a side of Slow-Cooked Tuscan White Beans. Serves 4.
Salsa Verde
1 cup extra-virgin olive oil
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1 slice day-old bread, torn into pieces
2 anchovy fillets
2 cloves garlic
1 tsp. capers
1 tsp. grated lemon zest
1/2 tsp. white wine vinegar
1/2 tsp. crushed red pepper flakes
salt and ground pepper
Directions
In a food processor, combine olive oil, parsley, mint, bread, anchovy fillets, garlic, capers, lemon zest, vinegar and red pepper flakes and process until well blended. Season to taste with salt and pepper and serve. Makes 1 1/2 cups.
Slow-Cooked Tuscan White Beans
2 cups dried white beans such as northern, navy or cannellini, soaked overnight in water to cover, drained and rinsed.
sea salt and ground pepper
1 sprigs fresh rosemary
2 bay leaves
4 garlic cloves, lightly crushed
1/4 cup extra-virgin olive oil
Directions
In a large, heavy pot, combine beans, 1 tablespoon salt, rosemary, bay leaves, garlic and 8 cups of water. Cover and slowly bring to a simmer over low heat. Simmer, uncovered, until beans are tender but not mushy, about 45 minutes. Remove from heat and let cool, covered, for 15 minutes.
Drain beans. Discard rosemary, bay leaves and garlic, if desired. Sprinkle with pepper, drizzle with olive oil and serve. Serves 6.
source:http://blog.williams-sonoma.com/
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