2000s Recipes + Menus

Blade Steaks with Rosemary White-Bean Purée

  • Active time:10 min
  • Start to finish:20 min
December 2008
Mashed potatoes are a tried-and-true side dish with steak, but for something new, try an Italian purée of white beans—it’s just as creamy and much faster.
  • 4 top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 lb total)
  • 2 tablespoons olive oil, divided, plus additional for drizzling
  • 2 garlic cloves
  • 2 (15-oz) cans white beans such as cannellini, rinsed and drained
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 1/4 teaspoon chopped rosemary, divided
  • 1/3 cup dry white wine
  • 2 tablespoons chopped pitted Kalamata olives, divided
  • Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling). Season with 3/4 tsp salt and 1/4 tsp pepper (total).
  • Heat 1 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks, turning once, 5 to 9 minutes total for medium-rare.
  • Meanwhile, drop garlic into a food processor with motor running. Add beans, broth, remaining Tbsp oil, and 1/4 tsp salt and pulse until smooth.
  • Transfer steaks to a plate and reduce skillet heat to medium. Add tomato paste and 1 tsp rosemary and cook, stirring, 30 seconds. Add wine and boil, scraping up brown bits, 30 seconds. Stir in purée and 1 Tbsp olives and cook, stirring, until heated through, about 3 minutes. Stir in meat juices from plate and season with salt and pepper.
  • Serve steaks with purée. Top with remaining rosemary, olives, and a drizzle of oil.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover chicken broth.
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