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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Grilled Rosemary Flank Steak with White Bean Salad
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Grilled Rosemary Flank Steak with White Bean Salad

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Grilled Rosemary Flank Steak with White Bean Salad

A perfectly grilled rosemary flank steak sliced and served on a bed of white bean salad with tomatoes and capers.
Print Recipe

Enjoy a delightful combination of flavors with our Grilled Rosemary Flank Steak paired with a fresh and zesty White Bean Salad. This dish features a perfectly seasoned and grilled flank steak served over a hearty salad of cannellini beans, tomatoes, capers, and herbs, making it a perfect meal for any occasion.

Ingredients

Scale

2 pounds Certified Angus Beef ® flank steak

2 tablespoons plus 2 teaspoons olive oil, divided

1 tablespoon chopped fresh rosemary

2 teaspoons Kosher salt

1 1/2 teaspoons fresh ground pepper, divided

2 tablespoons fresh squeezed lemon juice

1/2 cup rough chopped flat leaf Italian parsley

1 small shallot, thinly sliced

2 tablespoons coarse chopped capers

2 (15.5 oz.) cans cannellini beans, drained and rinsed

2 tomatoes, deseeded and diced

Instructions

1. Prepare Steak: Coat the flank steak evenly with 2 teaspoons of olive oil using a pastry brush or by hand. Season evenly on both sides with chopped rosemary, Kosher salt, and 1 teaspoon of black pepper. Wrap in plastic wrap and refrigerate for 1 hour.

2. Preheat Grill: Preheat your grill or broiler.

3. Make Bean Salad: In a large mixing bowl, combine lemon juice with the remaining 2 tablespoons of olive oil and 1/2 teaspoon of black pepper. Stir in the parsley, shallot, capers, cannellini beans, and diced tomatoes. Set aside.

4. Grill Steak: Grill or broil the steak for 5 to 8 minutes per side over medium-high heat, or until the steak reaches an internal temperature of 130°F for medium doneness. Allow the steak to rest for 5 minutes.

5. Slice and Serve: Slice the steak thinly across the grain. Serve over the prepared white bean salad.

Notes

Marinating Time: Allowing the steak to marinate in the fridge for at least 1 hour helps to enhance the flavors.

Resting Time: Let the steak rest for 5 minutes after grilling to retain its juices.

Pairing Suggestion: Serve with a side of crusty bread and a glass of red wine, such as Cabernet Sauvignon, to complement the rich flavors of the steak.

Nutrition

  • Serving Size: Approximately 1/6 of the steak and salad
  • Calories: 350-400 approx.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.