1 shallot, finely chopped
1 oz Deli sliced prosciutto, coarsely chopped
2 tablespoons fresh basil, coarsely chopped
1 teaspoon roasted garlic-herb seasoning
2 beef shoulder petite tenders (1 1/4–1 1/2 lb)
2 tablespoons Pompeian Classic Olive Oil
1 (15.5-oz) can cannellini beans, drained
1 teaspoon McCormick Gourmet Dried Thyme
1 cup Swanson Reduced-Sodium Chicken Broth (or stock)
1/3 cup sun-dried julienne-cut tomatoes
1/4 cup Ken’s Steak House Zesty Italian Dressing
- Preheat oven to 375°F. Chop shallot, prosciutto (about 1/3 cup), and basil.
- Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle seasoning over meat. Place oil in pan, then add meat; cook 6–8 minutes, turning as needed, until browned on all sides.
- Transfer meat to baking sheet (set pan aside for later use); bake 10–12 minutes and until meat is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
- Return same pan to heat on medium. Place prosciutto in pan; cook and stir 2 minutes (until lightly crisp). Drain beans, then add remaining ingredients (except basil); simmer 2–3 minutes or until hot. Stir in basil. Slice meat thinly; serve with beans. NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
CALORIES (per1/4 recipe) 450kcal; FAT 21g; SAT FAT 5g; TRANS FAT 0g; CHOL 115mg; SODIUM 930mg; CARB 17g; FIBER 4g; SUGARS 5g; PROTEIN 45g; VIT A 0%; VIT C 0%; CALC 4%; IRON 35%
Prices valid February 20 through March 5. Check your Publix store for pricing.