Ingredients
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1 ½ lbs750 g flatiron steak, divided evenly into four portions
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Salt and ground black pepper
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1 tsp5 mL smoked Spanish paprika
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3 tbsp45 mL cooking oil
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1large handful of Italian parsley leaves
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1 tbsp15 mL chopped fresh or dried oregano
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Half a Sunkist® Cara Cara navel orange*
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1Sunkist lime
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2 clovesgarlic
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1 tsp5 mL salt
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½ tsp2 mL ground black pepper
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2 15 oz425 g cans butter beans (lima beans), drained and rinsed
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½ cup125 mL extra virgin olive oil
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Instructions
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Season the steaks with salt, pepper and smoked paprika. Place a large sauté pan over medium/high heat. When the pan is hot, add the cooking oil and cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total. Set aside on a plate to rest.
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In a food processor, combine the parsley, oregano, orange pieces, lime juice, garlic, salt and black pepper. Purée on high speed while slowly incorporating the olive oil.
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Toss the beans into the purée and divide onto four plates. Slice each steak into thirds, place atop the beans and serve.
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Notes
*Use Sunkist navel, Valencia or Cara Cara navel oranges