Blade Steaks With Rosemary White-Bean Purée
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling)
2
Season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total)
3
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers
4
Sear steaks, turning once, 5 to 9 minutes total for medium-rare
5
Meanwhile, drop garlic into a food processor with motor running
6
Add beans, broth, remaining tablespoon oil, and 1/4 teaspoon salt and pulse until smooth
7
Transfer steaks to a plate and reduce skillet heat to medium
8
Add tomato paste and 1 teaspoon rosemary and cook, stirring, 30 seconds
9
Add wine and boil, scraping up brown bits, 30 seconds
10
Stir in purée and 1 tablespoon olives and cook, stirring, until heated through, about 3 minutes
11
Stir in meat juices from plate and season with salt and pepper
12
Serve steaks with purée
13
Top with remaining rosemary, olives, and a drizzle of oil
14
Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling)
15
Season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total)
16
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers
17
Sear steaks, turning once, 5 to 9 minutes total for medium-rare
18
Meanwhile, drop garlic into a food processor with motor running
19
Add beans, broth, remaining tablespoon oil, and 1/4 teaspoon salt and pulse until smooth
20
Transfer steaks to a plate and reduce skillet heat to medium
21
Add tomato paste and 1 teaspoon rosemary and cook, stirring, 30 seconds
22
Add wine and boil, scraping up brown bits, 30 seconds
23
Stir in purée and 1 tablespoon olives and cook, stirring, until heated through, about 3 minutes
24
Stir in meat juices from plate and season with salt and pepper
25
Serve steaks with purée
26
Top with remaining rosemary, olives, and a drizzle of oil