[bctt tweet=”Grilled ribeye steak sits upon creamy fennel white beans topped with balsamic grilled onions and finished with the bright burst of pomegranate seeds. ” username=”snapyoursupper”]
Grilled steak is a simple thing but it sure can ruin the heck out of my evening if it is cooked incorrectly or under seasoned ! Its the simple things that are often the most difficult to execute and really leave the cook no where to hide when a mistake is made. I love to eat simple food and I love to cook simple food. This recipe is not innovative by any stretch but is a tasty alternative to steak and mash. The bean puree utilizes the under valued vedge fennel to up the nutritional value and the flavor. The creamy fennel bean puree was a huge hit with my kids has been requested as a repeat! A fork full of perfectly grilled steak with creamy beans, sweet caramelized onions and bright pops of pomegranate is sure to make you smile and less mad at the dishes that await washing 🙂
Grilled ribeye steak sits upon creamy fennel white beans topped with balsamic grilled onions and finished with the bright burst of pomegranate seeds.
- 1 tablespoon olive oil
- 3/4 cup fresh fennel bulb diced (reserve fronds for garnish)
- 1/4 cup onion chopped
- 2 cloves garlic minced
- 2 15oz cans cannellini beans rinsed & drained
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 1 1/2 inch thick ribeye steaks brought to room temp at least 30 mins
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons canola/vegetable oil
- 1 large red onion peeled, root left intact and cut into 8 wedges
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 cup pomegranate seeds
- 1/4 cup fennel fronds
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Heat olive oil in medium saucepan over medium heat. Add chopped fennel, onion and garlic. Cook until vegetables are tender, about 5 minutes. Add beans and chicken stock. Decrease heat and simmer for 10-12 minutes. Remove from heat and add mixture to food processor along with cream, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Process until smooth and serve immediately.
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While bean puree is cooking preheat grill to high. Pat steaks dry and season evenly with salt and pepper. Lightly brush an even amount of canola oil on each side. Grill steaks for 5 minutes each side. Remove from grill and set aside to rest.
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Decrease grill to medium heat. Lightly toss onions with olive oil, balsamic, and salt. Grill onions for 5-8 minutes or until caramelized and tender.
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Divide bean puree evenly among plates followed by steak and onion wedges. Top each plate with reserved fennel fronds and pomegranate seeds.