Best 3 Spice Rubbed Steak With White Beans And Cherry Tomatoes Recipes

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Embark on a culinary journey with our tantalizing Spice Rubbed Steak with White Beans and Cherry Tomatoes, a dish that harmonizes the robust flavors of Cajun spices, tender steak, creamy beans, and vibrant cherry tomatoes. Immerse yourself in a symphony of textures, from the charred crust of the steak to the velvety softness of the beans and the juicy burst of the tomatoes. This delectable entrée is accompanied by three extraordinary recipes: a flavorful Chimichurri Sauce that adds a zesty kick, a refreshing Cucumber-Avocado Salad to balance the richness of the steak, and irresistible Grilled Peaches that offer a sweet and smoky complement. Prepare to indulge in a memorable dining experience that will captivate your taste buds and leave you craving more.

Let's cook with our recipes!

COFFEE-RUBBED STEAK WITH PEPPERS AND ONIONS



Coffee-Rubbed Steak With Peppers and Onions image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons plus 1 teaspoon packed light or dark brown sugar
1 tablespoon instant coffee
1 teaspoon unsweetened cocoa powder
1 teaspoon mustard powder
1/2 teaspoon ancho chile powder
1/8 teaspoon ground cinnamon
Kosher salt
1 1 1/4-to-1 1/2-pound skirt steak, cut into 4 pieces
2 teaspoons vegetable oil
1 large onion, cut into wedges
Freshly ground pepper
1 green bell pepper, cut into strips
Juice of 1/2 lime, plus lime wedges for serving
Cornbread, for serving (optional)

Steps:

  • Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, chile powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture.
  • Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet.
  • Add the remaining 1 teaspoon brown sugar and the onion to the skillet. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
  • Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread.

Nutrition Facts : Calories 337 calorie, Fat 16.5 grams, SaturatedFat 6 grams, Cholesterol 111 milligrams, Sodium 360 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 37 grams, Sugar 5 grams

THE ULTIMATE SPICE-RUBBED RIB STEAK



The Ultimate Spice-Rubbed Rib Steak image

Provided by Jamie Deen

Categories     Beef     Broil     Dinner     Meat     Steak     Spice     Summer     Grill/Barbecue     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 to 4

Number Of Ingredients 5

2 teaspoons packed light brown sugar
2 teaspoons The Lady's House Seasoning
1/4 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper or to taste
Two 1-pound bone in rib-eye steaks

Steps:

  • Prepare a medium grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
  • In a small bowl, combine the brown sugar, house seasoning, Cajun seasoning, and cayenne pepper. Rub the steaks with the mixture.
  • Place the steaks on the grill or, if broiling, place on the prepared baking sheet. Grill or broil,4 inches from the heat, turning once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium.

ROASTED TOMATO AND WHITE BEAN STEW



Roasted Tomato and White Bean Stew image

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Provided by Colu Henry

Categories     dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  • In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  • When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  • When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
  • Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

Tips:

  • Opt for a quality steak. A well-marbled steak will yield the most flavorful results. Look for cuts such as ribeye, strip loin, or tenderloin.
  • Don't overcrowd the pan. When searing the steak, make sure to give it enough space in the pan so that it can sear properly. Overcrowding the pan will cause the steak to steam rather than sear.
  • Let the steak rest before slicing. Once the steak is cooked to your desired doneness, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
  • Use flavorful accompaniments. The white beans and cherry tomatoes in this recipe add a delicious and vibrant touch to the steak. Feel free to experiment with other accompaniments, such as roasted vegetables, grilled corn on the cob, or a simple green salad.

Conclusion:

This spice-rubbed steak with white beans and cherry tomatoes is a flavorful and satisfying meal that is perfect for a weeknight dinner or a special occasion. The steak is juicy and tender, the beans and tomatoes are roasted to perfection, and the sauce is rich and flavorful. With a little planning, this dish can be on the table in under an hour. So next time you're looking for an easy and delicious steak recipe, give this one a try. You won't be disappointed!

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