Going with the theme of getting away from unhealthy carbs and finding new pasta free recipes, I decided to take on a hot and cold dish.  The hot steak and warm cannelloni bean salad topped with the cold arugula micro-greens and shaved Parmesan cheese gives a nice balance of hot and cold.  This is an incredibly filling and satisfying dish that doesn’t leave you thinking, “Man that would be good on top of pasta!”

Ingredients

• 1 lb skirt steak
• Parmesan Cheese, shaved
• 1 can Cannelloni beans
• 2 sprigs Fresh Rosemary
• 1/2 cup chicken stock
• Arugula Mirco-Greens
• 1 tbs. lemon juice
• 3 tbs. extra virgin olive oil
• 1 tbs. chopped garlic for marinade
• 1 clove garlic for beans, minced
• 1 tbs. butter
• Vinaigrette (1 tbs. lemon juice, 3 tbs. olive oil and salt and pepper to taste)

Recipe

Marinate the skirt steak with the chopped rosemary, garlic and add to 3 tbs. of olive oil and lemon juice for at least two hours.

In a medium sized saute pan add some olive oil and one clove of garlic.  Let saute until the garlic is fragrant and has started to soften.  Add the can of cannelloni beans with their liquid and the chicken stock and bring to a boil.  Once the mixture comes to a boil turn the heat down to low and let it simmer uncovered until the liquid has almost disappeared.

Bring the meat to room temperature and heat a cast iron skillet so that it is pipping hot.  Sprinkle salt and pepper on the meat before you put it in the pan.  Once the pan has reached the proper temperature add the butter and let melt completely, then add the meat to the pan and let sear for three minutes on each side.  Let the meat rest for at least 8 minutes before cutting.

To plate the dish, add the beans to the plate, then the meat (either whole or sliced), then top with the arugula micro greens and shaved Parmesan cheese.  Lightly dress the dish with a vinaigrette made with 1 tbs. lemon juice and 3 tbs. olive with salt and pepper to taste.

I hope you enjoy this dish as much as I did!