Spice-Rubbed Steak with White Beans and Cherry Tomatoes

Really fast and easy and soooo delicious! I cooked my steak almost three times as long and it was still medium-rare. Just pay attention.

Bon Appetit, March 2010

Prep: 25 minutes

Total: 25 minutes

4 Servings

2 tsp chili powder

1 1/2 tsp ground cumin, divided

1 tsp dried crushed red pepper

1 tsp dried oregano

Coarse kosher salt

1 1 1/4 lb top sirloin steak (about 1 inch thick)

2 tbsp olive oil, divided

1 1-pint container cherry tomatoes

2 garlic cloves, pressed

2 15-oz cans white beans, drained

Mix chili powder, 1/2 tsp cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tbsp oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board. Wipe out skillet; add 1 tbsp oil. Add tomatoes; saute 1 to 2 minutes. Stir in garlic and 1 tsp cumin. Add drained beans; stir until heated through, adding water by tbsp if dry, 3 minutes.

Slice steak; serve with beans.