T-BONE STEAK WITH CANNELLINI SALAD
T-BONE STEAK WITH CANNELLINI SALAD
INGREDIENTS
Olive Oil 2 tablespoons
Lavender Rosemary Sea Salt as needed
Freshly Ground Black Peppercorns as needed
CANNELLINI SALAD
Canned Cannellini Beans, drained 2 cups
Fresh Rosemary, chopped 2 sprigs
Granulated Garlic ½ teaspoon
Lemon Juice 1 lemon
Extra Virgin Olive Oil 2 tablespoons
Coarse Sea Salt as needed
Freshly Ground Black Peppercorns as needed
Head Butter Lettuce optional
LET'S GET COOKING!
Mix all ingredients for Cannellini Salad in a bowl except for optional lettuce. Cover and marinate in the refrigerator until ready to use.
Preheat a grill to medium-high. Generously season steak with Lavender Rosemary Salt and freshly ground pepper. Place on the grill and cook for 4-5 minutes on each side, until slightly charred. Holding steak with tongs, sear the outer sides of steak until slightly charred.
Lower the heat to medium-low and continue cooking for an additional 4-5 minutes per side or until you have achieved your desired degree of doneness.
Remove the steak from the grill, cover with aluminum foil and let rest for 5-10 minutes. Slice and serve with cannellini bean salad. (Optional: serve bean salad over lettuce leaves).