Dinner / Seasonal - Summer

Grilled Steak with White Bean “Hummus”

4 Servings

Prep time: 15 minutes | Cook time: 30 minutes

Diet Style

HF
LF

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board
  • Food processor
  • Meat thermometer
  • Grill tongs/spatula

Ingredients

  • 4 flatbread slices (pita, naan, etc.), 8–10" round
  • 1 (8-ounce) beef tenderloin
  • 1 (15 oz.) can white beans, drained
  • 1 red onion, sliced in rounds but not separated for grilling
  • 1 (5 oz.) package arugula
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh thyme leaves
  • 4 tablespoons balsamic glaze
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • Freshly ground pepper to taste
  • Kosher salt to taste
  • ¼ teaspoon cumin (optional)

Directions

  1. Prepare "hummus"

    Add 3 tablespoons olive oil with the beans, garlic, lemon juice, thyme, and cumin (if you're using it) into the food processor and mix until smooth. Season with salt and pepper and set aside.*

  2. Preheat grill and prep onions

    Preheat your grill to high. While it's preheating, drizzle your onion rounds with remaining olive oil and season with salt and pepper.

  3. Grill onions

    Place onions on the grill and cook until they're softened, turning them just once. Set aside once they're slightly charred.

  4. Grill tenderloin

    Season the beef with salt and pepper, and place it on the grill. Cook the tenderloin on all sides for 3–4 minutes per side for medium rare (or until a thermometer reads 130–135º).

  5. Let meat rest

    Remove the tenderloin from the grill and let it rest for roughly 10 minutes.

  6. Heat up flatbread

    While beef is resting, place your flatbread on the grill and lightly cook on both sides until it's warmed through.

  7. Slice beef

    Return to the tenderloin, and slice it thinly.

  8. Assemble and serve

    Place your flatbread on individual plates and spread a layer of bean mixture over the bread followed by the steak strips. Sprinkle your grilled onions on, drizzle with balsamic glaze, and top with arugula. Enjoy immediately!

Chef Gary in YMCA chef uniform

Chef's Note:

*Your "hummus" can be prepared up to three days in advance as long as it's refrigerated in an airtight container. You may need to stir it up if it separates.

Cilantro is a great substitute for arugula. This dish can also be made on a stovetop grill pan!

Nutrition Info

Per Each Serving

  • Calories

    540

  • Fat

    25g

  • Saturated Fat

    5g

  • Protein

    26g

  • Total Carbs

    56g

  • Fiber

    10g

  • Sugar

    5g

  • Sodium

    253mg

  • Cholesterol

    47mg