Seared Steak with Pepperonata and Cannellini Bean Mash

This seared steak recipe is proof that elegant meals can be simple to prepare. The star of the show is the pepperonata-a sweet and tangy mixture of bell peppers and onions cooked down to a jam-like consistency that perfectly complements the rich, savory steak.

Alongside, we serve a creamy cannellini bean mash. Infused with oregano and garlic, this healthier alternative to mashed potatoes is just as comforting and flavorful. It’s a complete meal that feels special enough for a date night but easy enough for a weeknight dinner.

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Ingredients

1 bell pepper, thinly slicedView ingredient guideLike ingredientDislike ingredient

1 onion, thinly slicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 can (15 oz) cannellini beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

1 teaspoon dried oreganoView ingredient guideLike ingredientDislike ingredient

2 steaks (about 6 oz each), such as sirloin or ribeyeView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Season the steaks generously with salt and pepper on both sides. Let them come to room temperature for about 15 minutes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare or until desired doneness. Remove steaks from the skillet and let rest on a cutting board.
3. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced bell pepper and onion and cook, stirring occasionally, until softened and caramelized, about 8-10 minutes. Add the minced garlic and cook for 1 minute more.
4. While the pepperonata cooks, prepare the bean mash. In a small saucepan, combine the drained cannellini beans, dried oregano and enough water to barely cover the beans. Bring to a simmer over medium heat and cook for 5 minutes. Drain any excess liquid, then mash the beans with a fork or potato masher until creamy. Season with salt and pepper to taste.
5. Slice the rested steaks against the grain. Serve the steak slices over a bed of cannellini bean mash and top with the pepperonata.
6. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of bean for the mash?

Yes, you can substitute cannellini beans with other white beans like Great Northern or navy beans. The texture and flavor will be slightly different but still delicious.

What if I don't have dried oregano?

You can use fresh oregano (about 1 tablespoon chopped) or substitute with dried thyme or marjoram.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium and 155°F for well-done. Alternatively, use the finger test.