I am currently in tomato heaven. Hea-ven. The heirlooms are in season and I am love, love, loving them! We don't really get much in the way of heirloom tomatoes in Australia so this is my first summer having them in abundance at the farmers' market. With all these tomatoes, I have been finding ways to inject their gorgeous colour in just about every meal that I make.
This steak dish combines baby heirloom tomatoes with a delicious, lightly seasoned sirloin steak and a hearty string bean and white bean salad. It is not a complex meal but it is definitely satisfying! So give it a try if you are looking for a tasty and easy steak dinner.
- 4 Sirloin Steaks (palm-sized), patted dry
- Salt and Pepper
- 3 Cups Green Beans
- 1 Can Cannelini Beans, rinsed and drained
- 1 1/2 Cups Mini Heirloom Tomatoes, halved
- 3 Garlic Cloves, thinly sliced
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 Cup Red Wine Vinegar
- Season steak with salt and pepper.
- In a skillet, season one teaspoon of oil on medium-high heat. Cook steak on until browned, 3-4 minutes each side, until it is medium-rare.
- Transfer steaks to a cutting board and allow to rest.
- Rinse skillet and return to heat with 2 tablespoons of oil. Add the green beans and cook for three minutes. Throw in cannelini beans and the vinegar and cook until warmed through.
- Remove skillet from heat and throw through tomatoes.
- Slice rested steak into thin strips.
- Divide bean salad into four servings and top with sliced steak.