Ingredients
  • 4  4 - 5  ounces beef ribeye steaks (Delmonico)
  •  Olive oil
  •  Salt and ground black pepper
  • 6   cloves garlic, peeled and thinly sliced
  • 2   tablespoons butter
  • 1  15 - 19  ounce can cannellini beans (white kidney beans)
  • 1/4  cup snipped fresh Italian (flat-leaf) parsley
Directions
1. 
Drizzle steaks lightly with olive oil; sprinkle with salt and pepper.
2. 
Preheat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees F for medium rare). Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir for 1 minute or until softened; remove from pan.
3. 
Add butter and beans to skillet; heat through. Add parsley and cook for 1 minute more. Top steaks with garlic and serve with beans.

nutrition information

Per Serving: cal. (kcal) 326, Fat, total (g) 18, chol. (mg) 81, carb. (g) 16, fiber (g) 5, pro. (g) 29, sodium (mg) 415, calcium (mg) 50.48, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
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