| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Australian |
Beans, Beef, Sf chronicl |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
London broil steak |
| 3 |
c |
Aromatic Cannellini Beans – Master Recipe |
| 1 1/4 |
c |
Fresh basil leaf; packed |
| 1 |
c |
Italian parsley; packed |
| 1 |
|
Garlic clove |
| 1/2 |
c |
Parmesan cheese; freshly grated |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Water |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS
MASTER RECIPE.
Remove the steak and beans from the refrigerator to take off a bit of the
chill.
Meanwhile, prepare a pesto by placing the basil, parsley, garlic and
Parmesan in a food processor fitted with the metal blade. Process until
finely chopped, then scrape down the sides of the bowl. With the motor
running, pour in the olive oil, then the water, in a thin stream.
Mix the beans with half the pesto, season with salt. Set beans and
remaining pesto aside.
Season the steak on both sides with salt and pepper. Grill, turning once,
until just rare in the center, about 12 minutes total. remove from the
grill and lst stand for 5 minutes, then cut across the grain into very thin
slices.
Divide the beans among dinner plates. Top with 2-3 slices of grilled steak
and drizzle with some of the remaining pesto.
This may serve 6 in your family -- it only serves 4 in mine.
Suggested Wine: Australian Shiraz-Cabernet
NOTES : Serve with marinated roasted red peppers; follow with Brandied Figs
Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998
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