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1 1/4 pounds (567 grams) hanger steak 3/4 teaspoon (3.7 ml) sea salt 1/2 teaspoon (2.5 ml) coarsely ground black pepper 4 teaspoons (20 ml) olive oil, divided 2 medium garlic cloves, finely chopped 1 tablespoon (15 ml) fresh rosemary, chopped 1 (6-ounce or 170 ml) package baby kale leaves. The kale and bean salad in this dish will be a pleasant surprise for even the biggest steak lovers. Pan Seared Steak with Creamy White Beans.
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Pan Seared Steak with Creamy White Beans The kale and bean salad in this dish will be a pleasant surprise for even the biggest steak lovers. The post Pan Seared Steak with Creamy White Beansappeared first on Under Armour. Heat oven to 425° F. Heat a large ovenproof skillet over high heat. Season the steak with 1/2 teaspoon each salt and pepper.
Step 2 Add 2 tablespoons of the oil to the skillet. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft. Stir in the drained, rinsed beans, the balsamic vinegar, and the salt. Lay the tomato slices.
1 bunch kale, stemmed, chopped. 3 tablespoons olive or vegetable oil. 1 onion, finely diced. 1/3 cup heavy cream.
1/2 cup White Bean Puree, recipe follows. 6 ounces cream cheese. 4 ounces Parmesan. Kale and Beans Heat a cast-iron skillet over medium-high heat and brush with olive oil. Season the tuna with salt and pepper and cook until the bottom is lightly seared, 3 minutes.
Turn and sear until just cooked through but still pink in the middle, 2-3 minutes longer. Creamy white beans are then tossed with olive oil, chopped garlic, salt and pepper. Both kale and beans rest for 15 minutes, creating some time to preheat the oven and prep other toppings.
Once the beans and greens are ready, the pizza stacks up as follows: Pizza dough (from a local pizzeria) drizzled with olive oil. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Stir in lemon juice, olives, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
Divide bean mixture among 4 shallow bowls; nestle 1 fillet into each bowl. Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper.
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