Tuscan Steak with Escarole and Beans

The winter months limit the use of one of my favorite cooking methods - grilling. I have been using my grill pan quite a lot lately, and I also roast steaks and fish at a high temperature in the oven. But neither method yields the same char and smokey flavor of my Weber grill. Oh how I long for the warm summer months when we eat dinner on the deck and grill coffee rubbed steaks, barbecued chicken, teriyaki salmon, and balsamic glazed vegetables.

After picking up a steak at the market this afternoon, I decided outdoor grilling in 21 degree weather was not an option. I instead roasted my Italian-seasoned flank steak in the oven. Tuscan Steak with Escarole and Beans was tonight's dinner and well received by all family members. I am assuming that it was well received because everyone ate some part of the meal and did not return to the kitchen to eat again for about two hours.

An ingredient in the marinade was tomato paste. This is the brand that I have been favoring lately. The tomato paste comes in a tube like toothpaste. I like this packaging better than those little 6 ounce cans of tomato paste readily available at the market. With my tube of tomato paste, I can use just a tablespoon, screw the top back on and store the remainder in the refrigerator until it is needed again. Look for it in the canned tomato aisle at your local grocery store.

I can't wait until the summer when I can repeat this recipe and use my grill instead of my oven.

Tuscan Steak with Escarole and Beans

serves 4 - 5

1 1/2 pounds of flank steak
1/3 cup olive oil
1/4 cup sherry vinegar
1 tablespoon tomato paste
2 garlic cloves, chopped
1 teaspoon ground sage
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper

olive oil
1 head escarole, washed, drained and chopped in bite-sized pieces
1 cup kidney beans
1 cup pinto beans
salt
pepper
chopped parsley for garnish

In a small mixing bowl, combine olive oil, sherry vinegar, tomato paste, garlic, sage, oregano, salt and pepper. Place steak in a resealable bag and add marinade. Let marinate for about an hour or up to 24 hours.

Preheat oven to 450 degrees. Remove steak from marinade and place on a baking sheet. Roast in oven for about 8 - 9 minutes. Turn steak over and continue cooking for an additional 4 - 5 minutes. The internal temperature of the steak should be between 120 and 125 degrees. Remove steak from oven and cover with foil. Let steak rest for 10 - 15 minutes.

Meanwhile, heat a large saute pan to medium high and add about 1 tablespoon of olive oil. Add the escarole and saute for about 4 - 5 minutes. Add the beans and heat through. Season with salt and pepper.

To serve, thinly slice steak against the grain. Place escarole and beans on a platter and top with steak. Pour any accumulated pan juices over the top and sprinkle with parsley.