Pan Fried Garlic Steak
Each Serving: 326 cal, 18g fat, 81mg chol, 415mg sodium, 16g carbo, 5g fiber, 29g pro.
- 4 4 to 5 oz beef rib-eye (Delmonico) steaks, cut 1/2 inch thick
- 6 cloves garlic, peeled and thinly sliced
- 2 Tbsp butter
- 1 15 to 19 oz cannellini beans (white kidney beans)
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
Drizzle steaks lightly with olive oil; sprinkle with salt and black pepper.
Heat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees for medium rare), Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir 1 minutes or until softened; remove from pan.
Add butter and beans to skillet; heat through. Add parsley and cook 1 minute more. Top steaks with garlic and serve with beans.