Spice-Rubbed Steak with White Beans and Cherry TomatoesLisa Hubbard
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
2 teaspoons chili powder
1 1/2 teaspoons ground cumin, divided
1 teaspoon dried crushed red pepper
1 teaspoon dried oregano
Coarse kosher salt
1 1 1/4-pound top sirloin steak (about 1 inch thick)
2 tablespoons olive oil, divided
1 1-pint container cherry tomatoes
2 garlic cloves, pressed
2 15-ounce cans white beans, drained
Preparation
Step 1
Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board. Wipe out skillet; add 1 tablespoon oil. Add tomatoes; sauté 1 to 2 minutes. Stir in garlic and 1 teaspoon cumin. Add drained beans; stir until heated through, adding water by tablespoonfuls if dry, 3 minutes.
Step 2
Slice steak; serve with beans.
Nutrition Per Serving
Per serving: 455.3 kcal calories
37.2 % calories from fat
18.8 g fat
4.9 g saturated fat
77.2 mg cholesterol
31.2 g carbohydrates
9.3 g dietary fiber
3.8 g total sugars
21.8 g net carbohydrates
39.9 g protein
#### Nutritional analysis provided by Bon Appétit
