Flank steak with rosemary and arugula salad – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 590, total fat 33 g., saturated fat g., proteins 47 g., carbohydrates 22 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Ryan Dausch Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small flank of beef flank steak (about 680 gr.), cut along
- 1 can (425 gr.) Canned white beans (liquid not merge)
- 1 pack (140 gr.) Of young arugula (about 8 tbsp.)
- 1/4 Art. and 1 tsp olive oil, and further for lubrication
- 3 cloves of grated garlic
- 1 tbsp. l fresh chopped rosemary and 1 small twig
- Salt and ground black pepper
- 1/2 red onion, finely chopped
- Juice 1 Lemon
- 2 tbsp. l chopped fresh parsley
- 55 gr. thinly sliced parmesan with a vegetable peeler
Recipes with similar ingredients: beef, white beans, cheese parmesan, lemon juice, garlic, rosemary, red onion, parsley, arugula
Recipe preparation:
- Mix 2 tbsp. l olive oil, 2 cloves of grated garlic and chopped rosemary in a small bowl. Pierce the steak with a fork; grate with garlic oil. Leave to marinate for 10 minutes. time, heat a tablespoon of olive oil in medium pan over medium-high heat. Add the remaining grated garlic and fry for 30 seconds, stirring occasionally, until it softens. Add the beans along with the juice, a sprig rosemary and 1/2 tbsp. water. Bring to a boil, then reduce fire and simmer for about 5 minutes., stirring, until slightly thickened. Season with salt and pepper. Close the lid.
- In the meantime, in a large bowl combine red onion and lemon juice and set aside. Preheat the grill pan over medium heat, grease with olive oil. Season the steak with salt and pepper and fry each side for 5 minutes. until ready until a grid will appear. Put it on the kitchen board.
- In a bowl with onions, add arugula and 2 tbsp. l olive oil; by taste add salt, pepper and mix. Take out a twig rosemary from beans and stir in parsley; dilute with water if required. Slice the steak across the fibers and serve with beans. Top each serving with arugula and parmesan.
