Dinner · Mediterranean · 15 min
Grilled Top Sirloin with Braised White Bean and Tuscan Kale Ragout
- Calories
- 640
- Protein
- 52g
- Carbs
- 39g
- Fat
- 31g
Ingredients
- 186.5 g top sirloin beef steak
- 0.25 tsp salt
- 0.25 tsp black pepper
- 116 g white beans
- 100 g Tuscan kale
- 50 g pomodorina sauce
- 4 g extra virgin olive oil
- 1 clove garlic
Method
- 01Preheat grill to high heat (450°F / 230°C). Season top sirloin steak on both sides with salt and black pepper.
- 02Place steak on the grill rack. Grill for 4-5 minutes per side until charred on the outside and reaching an internal temperature of 145°F (63°C) for medium-rare. Transfer steak to a board and allow to rest for 3 minutes before slicing.
- 03While steak rests, heat extra virgin olive oil and minced garlic in a heavy-bottomed pot over medium heat for 1 minute until fragrant.
- 04Add pre-cooked white beans and pomodorina sauce. Bring to a gentle simmer, stirring to combine.
- 05Fold in chopped Tuscan kale. Cover and simmer for 3-4 minutes until kale is wilted and tender.
- 06Slice rested sirloin steak against the grain into thin strips. Spoon ragout into a bowl and top with sliced steak and pan juices.
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