Tuscan Steak and Beans


Makes 6 servings


1/3 cup balsamic vinegar
3 cloves garlic, minced
2-1/4 pounds boneless top loin sirloin steak, cut into six 6-ounce steaks
1 tablespoon dried oregano leaves
6 sheets (15X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
1 package (16 ounces) frozen lima beans
1 package (8 ounces) sliced mushrooms
1-1/2 teaspoons salt
1-1/2 teaspoons black pepper
1 lemon, cut lengthwise into 6 wedges


  1. Preheat oven to 450°F.
  2. Combine vinegar and garlic in large resealable food storage bag; add steaks. Seal bag; turn to coat steaks.
  3. Remove steaks from marinade; discard remaining marinade. Sprinkle 1/2 teaspoon oregano in center of one foil sheet. Lay 1 steak on top. Spoon about 1/2 cup lima beans over half of steak. Sprinkle about 1/2 cup sliced mushrooms over other half of steak. Sprinkle steak and vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper. Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining oregano, steaks, lima beans, mushrooms, salt and pepper. Place packets on baking sheet.
  4. Bake 25 to 30 minutes. Let stand 5 minutes. Carefully open packets and transfer contents to serving plates. Top each steak with lemon wedge.


Steaks can be prepared on grill. Prepare grill for direct cooking. Continue as directed above. Grill, covered, 16 minutes.

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