Dinner / Seasonal - Summer
Grilled Steak with White Bean “Hummus”
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Food processor
- Meat thermometer
- Grill tongs/spatula
- 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)
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.*
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.
Place onions on the grill and cook until they're softened, turning them just once. Set aside once they're slightly charred.
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).
Let meat rest
Remove the tenderloin from the grill and let it rest for roughly 10 minutes.
Heat up flatbread
While beef is resting, place your flatbread on the grill and lightly cook on both sides until it's warmed through.
Return to the tenderloin, and slice it thinly.
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!