Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings
1 teaspoon fresh lemon juice
1/4 cup extra virgin olive oil
1 1/2 cups loosely packed fresh basil leaves
3 garlic cloves
1 teaspoon salt
1 teaspoon freshly ground black pepper
Nonstick cooking spray
1 pound 1-1/2-inch-thick sirloin steak, cut into 4 portions
2 15.5-ounce cans white beans, rinsed and drained
1 cup grape tomatoes, halved
1 tablespoon finely chopped red onion
1. In a food processor, combine the lemon juice, olive oil, 1 cup of the basil leaves, 1 garlic clove, 1/2 teaspoon of the salt ,and 1/4 teaspoon of the black pepper. Puree until smooth; set aside.
2. Heat a grill to medium high and mist with cooking spray. Halve one garlic clove and rub the steaks with its cut sides. Season meat with 1/4 teaspoon each of the salt and black pepper. Grill 5 to 6 minutes a side.
3. Mince remaining garlic and saute in pan coated with nonstick spray over medium-low heat for 2 minutes; let cool slightly. In a medium bowl, combine the white beans, tomatoes, red onion, remaining salt and black pepper, and sauteed garlic. Tear up remaining basil and combine with bean mixture.
4. Divide beans among four plates and top with steak. Add basil puree and serve.
Nutrition facts per serving: 478 calories, 35g protein, 32g carbohydrate, 28g fat (7.5g saturated), 11g fiber
This dish is typically made with juicy, buttery tenderloin. But at a price that can reach $28 a pound, it's not exactly a bargain. That's why we substituted sirloin. It's about one-third the price per pound, extremely flavorful, and equally lean, with fewer than 210 calories per 3-ounce serving. (Tenderloin has 232 calories.) Because sirloin is a slightly tougher cut of meat, be sure to cook the steaks just five to six minutes a side for medium rare and six to seven minutes for medium.
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