Sheet Pan Steak with White Beans and Kale
Servings
4 Servings
Ingredients
- 1 1 pound fat trimmed off Rib eye steak, cut crosswise into 2 equal pieces
- 4 large portobello mushrooms stem off and gills scraped out with a spoon
- 4 garlic cloves finely chopped
- 4 tablespoons extra virgin olive oil divided
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- Fresh cracked black pepper
- 1 large bunch kale or chard stemmed and chopped
- 1 15-ounce can cannellini beans, rinsed and drained
Instructions
- In a large zip top bag, place steak and portobellos, add garlic, 3 tablespoons evoo, rosemary, thyme, red pepper, salt, and pepper. Marinate for at least 15 minutes or overnight.
- Preheat broiler to high and place white beans on a sheet pan and drizzle with 1 tablespoon evoo and a pinch of salt and pepper. Toss well and broil for 10 minutes.
- Remove pan from oven, add kale to beans and top with steak and portobellos. Broil for 6 minutes per side for medium or until desired doneness.
- Remove pan from oven, let steak and portobellos rest, then slice and serve with kale and beans.
Nutrition
Nutrition Facts
Sheet Pan Steak with White Beans and Kale
Amount per Serving
Calories
614
% Daily Value*
Fat
41.5
g
64
%
Cholesterol
94
mg
31
%
Sodium
933
mg
41
%
Carbohydrates
26.9
g
9
%
Fiber
7.8
g
33
%
Sugar
1.9
g
2
%
Protein
38.7
g
77
%
* Percent Daily Values are based on a 2000 calorie diet.