Steak with Tuscan Beans and Herbed Olive Bread | Publix Super Markets

Ingredients

• 1 shallot, finely chopped
• 1 oz Deli sliced prosciutto, coarsely chopped
• 2 tablespoons fresh basil leaves, coarsely chopped
• 1 teaspoon roasted garlic/herb seasoning
• 2 beef shoulder petite tenders (1 1/4–1 1/2 lb)
• 2 tablespoons olive oil
• 1 (15-oz) can cannellini beans, drained
• 1 cup reduced-sodium chicken broth (or stock)
• 1/3 cup sun-dried, julienne-cut tomatoes
• 1/4 cup lemon vinaigrette (or 2 tablespoons lemon juice)
• cooking spray
• 1/4 cup fresh basil leaves, chopped
• 1 (14.5-oz) box country white bread mix
• 1 (4.25-oz) can chopped black olives,drained
• 1/4 cup grated Parmesan cheese
• 1 cup hot water
• all-purpose flour, for rolling dough
• margarine (or butter), for serving with bread