Balsamic Flank Steak on White Bean Purée Recipe - (5/5)

Ingredients

• This quick and delicious recipe can also be used for chicken and pork, as well as beef. Everything being prepared in one pan makes this dish even better, as the cleanup is a cinch.
• 2 lbs (1 kg) flank steak
• Marinade
• 1 tbsp (15 mL) garlic, finely chopped
• 1 tsp (5 mL) fresh rosemary, finely chopped
• 1 ⁄4 tsp (1 mL) freshly ground black pepper
• 1 tbsp (15 mL) lemon juice
• 1 tbsp (15 mL) olive oil
• Salt and pepper to taste
• 2 tsp (10 mL) olive oil
• 1 ⁄2 cup (125 mL) balsamic vinegar
• 2 tbsp (25 mL) honey
• White Bean Purée
• The creamy, earthy beans make a terrific backdrop to the sweet and sour flavours of the beef.
• 2 tbsp (25 mL) olive oil
• 1 ⁄2 cup (125 mL) white onion, coarsely chopped
• 1 ⁄4 tsp (1 mL) chili flakes
• 2 tsp (10 mL) fresh sage or oregano, coarsely chopped
• 2 cans (540 mL each) cannellini or white kidney beans, rinsed and drained
• 1 ⁄2 cup (125 mL) beef stock
• 1 ⁄4 cup (50 mL) 35% cream (optional)
• Salt to taste