Tuscan Steak with Escarole and Beans

Ingredients

Serves 4 – 5

• 1 1/2 pounds of flank steak

• 1/3 cup olive oil

• 1/4 cup sherry vinegar

• 1 tablespoon tomato paste

• 2 garlic cloves, chopped

• 1 teaspoon ground sage

• 2 teaspoons dried oregano

• 1 teaspoon salt

• 1/2 teaspoon pepper

• Olive oil

• 1 head escarole, washed, drained and chopped in bite-sized pieces

• 1 cup kidney beans

• 1 cup pinto beans

• Salt

• Pepper

• Chopped parsley for garnish

Directions

1. In a small mixing bowl, combine olive oil, sherry vinegar, tomato paste, garlic, sage, oregano, salt and pepper.

2.  Place steak in a resealable bag and add marinade. Let marinate for about an hour or up to 24 hours.

3. Preheat oven to 450 degrees.

4. Remove steak from marinade and place on a baking sheet.

5. Roast in oven for about 8 – 9 minutes. Turn steak over and continue cooking for an additional 4 – 5 minutes. The internal temperature of the steak should be between 120 and 125 degrees.

6. Remove steak from oven and cover with foil. Let steak rest for 10 – 15 minutes.

7. Meanwhile, heat a large saute pan to medium high and add about 1 tablespoon of olive oil.

8. Add the escarole and saute for about 4 – 5 minutes.

9. Add the beans and heat through.

10. Season with salt and pepper.

11. To serve, thinly slice steak against the grain.

12. Place escarole and beans on a platter and top with steak.

13. Pour any accumulated pan juices over the top and sprinkle with parsley.