Steak and Braised White Beans on Grilled Bread with a Tomato Salad

Steak and Braised White Beans on Grilled Bread with a Tomato Salad
Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad

Chef Fiona's latest culinary creation was a hit with Dave Matthews Band and crew at the Burgettstown, PA tour stop. The tender, juicy steak, braised white beans, and refreshing tomato salad set atop of grilled bread was everything you could want in a single bite. At home, we recommend pairing this recipe with the Dreaming Tree Cabernet Sauvignon.

Photos by Aaron Farrington.

Ingredients

Serves 6-8

Tomato Salad
2 medium tomato, heirloom if available, small dice
1/2 white onion, small dice
1 bunch basil, chiffonade, thin ribbons
2 tbs. aged balsamic vinegar
salt
pepper

Beans
1 c. dry white beans (can substitute with 2 c. canned beans, drained and rinsed, but flavor and texture is better with dried)
3 bay leaves
5 fat cloves garlic, thinly sliced
1/2 c. extra virgin olive oil
1 large pinch crushed red peppers, optional

Steak and Bread
1 lb. hanger steak
1-2 tbs. canola oil
salt
pepper
1 baguette, Italian style, sliced 1/2 inch thick on bias

Shopping List

Tomato Salad

2 medium tomato, heirloom if available
1 white onion
1 bunch basil
aged balsamic vinegar
salt
pepper

Beans
1 c. dry white beans (can substitute with 2 c. canned beans, drained and rinsed, but flavor and texture is better with dried)
bay leaves
5 fat cloves garlic
extra virgin olive oil
crushed red peppers, optional

Steak and Bread
1 lb. hanger steak
canola oil
salt
pepper
1 baguette, Italian style

Directions

Tomato Salad:
Mix all ingredients together. Season with salt and pepper, and set aside.

Beans:

  1. If using dried beans, cook beans in water with bay leaf. Cook long enough for beans to break down.
  2. Season with salt and pepper.
  3. Allow beans to cool in liquid.
  4. Remove bay leaves and drain the remaining liquid.
  5. While the beans are cooling, heat the extra virgin olive oil, garlic slices and pinch of red pepper, if using, over low heat for 5-10 minutes until the garlic is fragrant and golden.
  6. Mix the garlic and oil with the beans and season to taste. Set aside.

Steak and Bread:

  1. Preheat grill over medium high.
  2. Lightly drizzle steak with canola oil, and season with salt and pepper.
  3. Sear each side about 3-4 minutes depending on thickness.
  4. While the steak is resting, grill both sides of the bread so the bread is toasted and lightly charred.
  5. Thinly slice the steak diagonally.

Serve by spreading a thick layer of white bean on toast. Top with a slice of steak and a spoonful of tomato salad.

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