Blade Steaks With Rosemary White-Bean PureeIngredients :
4 top blade beef chuck steaks ( 1/2 to inch thick, 1 1/2 lbs.total)
2 tablespoons olive oil, divided, and some additional olive oil for drizzling
3 garlic cloves
2 (15 oz) cans of white cannellini beans, drained and rinsed
1 / 3 cup low-sodium chicken broth Swanson
1.25 tablespoon tomato paste
1.5 teaspoons chopped rosemary
1 / 3 cup dry white wine
2 tablespoons finely chopped and pitted
Kalamata olives, divided
3 / 4 teaspoon of salt
1 / 4 teaspoon of pepper
Directions :Rinse and dry them in four steaks. Season them with salt and pepper, and lay them flat. To prevent clotting of the cartilage in the face of the next 3-4 steak cut into thin slits. Now, over high heat until it boils in a heavy skillet, heat 1 tablespoon oil.Sear in hot oil for 3-4 minutes on each side of steak medium rare knife. More desirable is good.
Steak knife quenching while you, rosemary and white bean purée to start