Grilled Rosemary Flank Steak with White Bean Salad recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Grilled Rosemary Flank Steak with White Bean Salad

Serves 6
Refreshing and nutrient dense quick meal! Marinate steak longer for more intense flavor (overnight if desired). For enjoyable bites of steak and maximum tenderness, be sure to rest flank steak before slicing, make one slice WITH THE GRAIN in half down the middle. Then slice the two pieces AGAINST THE GRAIN in thin ribbons.
Ingredients:
  • 2 pounds Certified Angus Beef ® flank steak
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons Kosher salt
  • 1 1/2 teaspoons fresh ground pepper, divided
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 cup rough chopped flat leaf Italian parsley
  • 1 small shallot, thinly sliced
  • 2 tablespoons coarse chopped capers
  • 2 (15.5 oz.) cans cannellini beans, drained and rinsed
  • 2 tomatoes, deseeded and diced
Instructions:
  1. With a pastry brush or by hand, coat flank steak evenly with 2-teaspoons olive oil. Season evenly on both sides with rosemary, salt and 1-teaspoon pepper. Plastic wrap and refrigerate 1 hour.
  2. Preheat grill or broiler.
  3. In a large mixing bowl combine lemon juice with remaining 2-tablespoons olive oil, 1/2- teaspoon pepper, parsley, shallot and capers. Stir in cannellini beans and diced tomato; set aside.
  4. Grill or broil steak 5 to 8 minutes per side over medium high heat or until steak reaches 130°F internal temperature for medium doneness. Allow to rest for 5 minutes, slice steak thinly across the grain. Serve over bean salad.

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