Flat Iron Steaks with Italian White Bean Salad

Serves 2

Ingredients

• 2 cups plum tomatoes, seeded and chopped (about ½ pound)
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh garlic, minced
• 1½ tablespoons extra virgin olive oil, divided
• 1 can cannelloni beans, 16 oz., drained and rinsed
• 3/4 teaspoon salt, divided
• 3/4 teaspoon cracked black pepper, divided
• 4 flat iron steaks, 6 oz. each
• 3 tablespoons Sterling Vintner’s Collection Cabernet Sauvignon

Directions

1. Combine tomato, rosemary, parsley, vinegar, garlic, one tablespoon oil, ¼ teaspoon each salt and pepper, and beans in a large bowl; stir well to combine. Set aside.
2. Heat remaining ½ tablespoon oil in a pan over medium-high heat. Sprinkle steaks evenly with remaining 1/2 teaspoon each of salt and pepper. Add steaks to the pan and cook three minutes on each side or until desired degree of doneness. Add the Sterling Vintner’s Collection Cabernet Sauvignon to the pan and swirl the steaks around in the wine to deglaze the pan, turning once. Serve immediately alongside the white bean salad.