Ingredients
1 pt. grape tomatoes
4 clove garlic
3 tbsp. olive oil
Kosher salt and pepper
1/2 c. dry white wine
1 can small white beans
1 1/2 lb. flank steak
1/2 c. roughly chopped fresh flat-leaf parsley
Method
Sources
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Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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make the roasted tomatoes: heat oven to 425 degrees f. on a rimmed baking sheet, toss the tomatoes and garlic with 2 tablespoons oil and 1/2 teaspoon each salt and pepper; roast for 6 minutes. add the wine and beans and mix to combine. roast until the tomatoes have begun to burst and the beans are heated through, 5 to 7 minutes more. while tomatoes are roasting, make the steak: heat the remaining tablespoon oil in a large skillet over medium heat. season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 4 to 6 minutes per side for medium-rare. let rest for 5 minutes before slicing. toss the tomatoes and beans with the parsley and serve with the steak.