Wheat-Free

1. Pat steak dry with paper towels and season with salt and pepper. Heat oil in a medium skillet over medium-high heat until shimmering. Add steak and cook, flipping once, until both sides are golden brown, 2 to 3 minutes per side.

2. Reduce heat to medium and continue to cook, flipping occasionally, until center registers 130 degrees, about 5 more minutes, adjusting heat as needed to prevent browned bits on bottom of skillet from burning. Transfer steak to a cutting board and let rest 10 minutes, then slice against the grain.

3. Meanwhile, add onion and rosemary to now-empty skillet and cook over medium heat, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, 30 seconds. Stir in beans, tomatoes, and 1 tablespoon marinade and bring to a simmer. Reduce heat to low and continue to simmer 5 minutes, then remove from heat and season with salt and pepper to taste.

4. To serve, divide beans among plates and top with sliced steak. Whisk remaining 1 1/2 tablespoons marinade with water in a large bowl. Add arugula and toss to coat, then season with salt and pepper to taste. Divide arugula over steak and top with Parmesan.

Source: Hannaford fresh Magazine, October - November 2019