Steak & Braised White Beans on Grilled Bread with a Tomato Salad

Serves 6-8

Chef Fiona’s latest culinary creation was a hit with Dave Matthews Band and crew at the Burgettstown, PA tour stop. The tender, juicy steak, braised white beans, and refreshing tomato salad set atop grilled bread was everything you could want in a single bite. At home, we recommend pairing this recipe with Dreaming Tree Cabernet Sauvignon.

Ingredients

SALAD

2 medium tomatoes, heirloom if available, small dice
1/2 white onion, small dice
1 bunch basil, chiffonade, thin ribbons
2 tablespoons aged balsamic vinegar
Salt and pepper to taste

BEANS

1 cup dry white beans (can substitute with 2 cups canned beans, drained and rinsed, but flavor and texture is better with dried)
3 bay leaves
5 fat cloves garlic, thinly sliced
1/2 cup extra virgin olive oil
1 large pinch of crushed red peppers (optional)

STEAK & BREAD

1 pound hanger steak
1-2 tablespoons canola oil
Salt and pepper to taste
1 baguette, Italian style, sliced 1/2 inch thick on bias

Instructions

SALAD

Mix all ingredients together. Season with salt and pepper, and set aside.

BEANS

If using dried beans, cook beans in water with bay leaf. Cook long enough for beans to break down.
Season with salt and pepper.
Allow beans to cool in liquid.
Remove bay leaves and drain the remaining liquid.
While the beans are cooling, heat the extra virgin olive oil, garlic slices, and pinch of red pepper, if using, over low heat for 5-10 minutes until the garlic is fragrant and golden.
Mix the garlic and oil with the beans and season to taste. Set aside.

STEAK & BREAD

Preheat grill over medium-high.
Lightly drizzle steak with canola oil, and season with salt and pepper.
Sear each side about 3-4 minutes depending on thickness.
While the steak is resting, grill both sides of the bread so the bread is toasted and lightly charred.
Thinly slice the steak diagonally.