Grilled Italian T – Bone steaks with Tuscan Beans
Procedures: serve 4
Why this recipe works: Tuscan Beans – a hearty pot of white beans, slowly simmered with tomatoes, garlic, and sage – is both a timeless and time – consuming Italian favorite. We don’t have the daylight or desire to endure hours of simmering, so we substitute convenient canned beans for the dried ones. We start by infusing extra – virgin olive oil with the flavors and aromas of garlic and sage. We then add tomatoes and let them cook until all the liquid has evaporated and their flavor has concentrated and intensified. That way, when we add the canned beans to the pot, there’s already plenty of flavor there for them to absorb and interact with. With a final drizzle of olive oil just before serving, we give the beans a vaguely peppery, fragrant finish. We’re left with beans that are so tasty and complex that it would be a shame to pair them with something that would steal their spotlight; that’s why a perfectly grilled, no frills T – bone steak makes the ideal dinner companion.
3 tablespoons extra – virgin olive oil
3 garlic cloves, sliced thin
2 tablespoons chopped fresh sage
1 (14.5 ounce) can diced tomatoes, drained
2 (15.5 ounce) cans cannellini beans, drained and rinsed
½ cup low – sodium chicken broth salt and pepper
2 T – bone or porterhouse steaks (1 ¼ pounds each), 1 ½ inches thick
Procedures: serve 4
- Heat 2 tablespoons oil, garlic, and sage in large skillet over medium heat, stirring continuously, until oil begins to sizzle and garlic turns pale gold, about 4 minutes. Add tomatoes, increase heat to medium high, and cook, stirring occasionally, until tomato liquid has evaporated, about 10 minuets.
- Stir in beans and broth and simmer until liquid has evaporated, about 5 minutes. Season with salt and pepper. Drizzle in remaining olive oil just before serving.
- Meanwhile, season steaks with salt and pepper. Grill over medium – hot fire until charred on both sides and cooked to desired doneness, 5 to 8 minutes per side. Transfer steaks to cutting board and let rest 5 minutes. Slice meat off bones. Serve.
Smart Shopping T – Bone vs. Porterhouse
Both T – bone and porterhouse steaks contain a central bone that divides a
strip from a tenderloin. The difference? A T – bone must have a tenderloin section at least ½ - inc across, while that of the porterhouse must be at least 1 ½ - inches across. New York
Simple side : Lemony spinach Salad
Whisk 2 tablespoons lemon juice, 1 clove minced garlic, and ¼ cup extra – virgin olive oil in bowl. Toss with 1 (6 – ounce) bag baby spinach and season with salt and pepper. Use vegetable peeler to shave enough pieces of parmesan cheese to make 1 cup curls. Toss salad with parmesan curls. Serve 4.