Tuscan Steak and Beans

In 10-inch skillet, heat oil over medium-high heat until very hot but not smoking. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once. Transfer steaks to cutting board; keep warm. Reduce heat to medium. Add onion to drippings in skillet and cook 5 minutes or until browned and tender, stirring. Add vinegar, rosemary, and 2 tablespoons water, stirring until browned bits are loosened from bottom of skillet. Stir in tomatoes and beans; cook 2 minutes or until heated through, stirring occasionally. Thinly slice steaks and serve with tomato-and-bean mixture. Garnish with rosemary leaves.