Tuscan Steak And Beans Recipes

Steps:

• For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
• For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
• Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
• Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
• Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
• Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

Steps:

• In 10-inch skillet, heat oil over med-high heat until very hot but not smoking. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 8-10 min, turning once for med-rare or desired doneness. Transfer steaks to cutting board; keep warm.
• Reduce heat to medium. Add onion to drippings in skillet and cook, stirring until browned and tender, about 5 minute Add vinegar, chopped rosemary, and 2 tbsp water, stirring until browned bits are loosened from bottom of skillet. Stir in tomatoes and beans; cook, stirring ocasionally until heated through - about 2 minute.
• Thinly slice steaks and serve with tomato and bean mixture. Garnish with rosemary leaves.