Lunch: Tuscan Steak and Beans

Make this delicious, high-protein meal in just 20 minutes.

Ingredients

1 tsp. olive oil
2 boneless beef top loin (strip)
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
1 medium onion
1/3 c. balsamic vinegar
2 tsp. fresh rosemary
1 pt. grape or cherry tomatoes
1 can white kidney beans (cannellini)
Fresh rosemary leaves

Instructions

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.