T Bone steaks with Tuscan Beans - Grilled Italian T
3 tablespoons extra – virgin olive oil
3 garlic cloves, sliced thin
2 tablespoons chopped fresh sage
1 (14.5 ounce) can diced tomatoes, drained
2 (15.5 ounce) cans cannellini beans, drained and rinsed
½ cup low – sodium chicken broth salt and pepper
2 T – bone or porterhouse steaks (1 ¼ pounds each), 1 ½ inches thick
- Heat 2 tablespoons oil, garlic and sage in a large skillet over medium heat, stirring constantly, until the oil begins to sizzle and the garlic becomes pale golden, about 4 minutes. Add tomatoes, increase heat to medium high and cook, stirring occasionally, until liquid has evaporated tomato, about 10 minuets.
- Add beans and broth and simmer until liquid has evaporated, about 5 minutes. Season with salt and pepper. Drizzle remaining olive oil just before serving.
- Meanwhile, season the steaks with salt and pepper. Grill over medium - hot fire until charred on both sides and cooked to desired doneness, 5 to 8 minutes per side. Transfer to cutting board fillets and let stand 5 minutes. Slice meat from bones. Serve.