Flank Steak with Onions, Peppers, and Beans
Use your broiler to create a flavorful meal without adding much oil. The white-bean mixture would also go well with broiled or grilled fish or shrimp.
Everyday Food, January/February 2005
- Prep Time 15 minutes
- Total Time 35 minutes
- Yield Serves 4
- 1 large red onion, halved and sliced 1/4 inch thick
- 2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick
- 1 can (20 ounces) cannellini beans, drained and rinsed
- 2 tablespoons plus 1 teaspoon olive oil
- 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary, crumbled)
- Coarse salt and ground pepper
- 1 1/2 pounds flank steak (1 piece)
- 1 tablespoon red-wine vinegar
- Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat.
On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Push bean mixture to one side of sheet (or pan); place steak on other side. Rub steak with remaining teaspoon oil; season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135 degrees on an instant-read thermometer) and vegetables are lightly charred, 12 to 16 minutes.
- Transfer steak to a cutting board; cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl; toss with vinegar. Slice steak thinly; serve with bean mixture.
Broiling uses intense dry heat to cook foods quickly (similar to grilling). Preheat broiler for at least 10 minutes so it reaches the proper temperature (500 degrees to 550 degrees). Letting the steak rest at least five minutes before slicing allows the meat to reabsorb the juices, keeping it moist.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.