Serves4
- 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.
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4
top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 lb total)
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2
tablespoons
olive oil, divided, plus additional for drizzling
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2
garlic cloves
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2
(15-oz) cans white beans such as cannellini, rinsed and drained
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1/3
cup
reduced-sodium chicken broth
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1
tablespoon
tomato paste
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1 1/4
teaspoon
chopped rosemary, divided
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1/3
cup
dry white wine
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2
tablespoons
chopped pitted Kalamata olives, divided
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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).
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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.
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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.
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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.
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Serve steaks with purée. Top with remaining rosemary, olives, and a drizzle of oil.
