In a large saucepan, heat olive oil over medium high heat and sauté garlic for 3 minutes, add beans and tomatoes and sauté 5 to 7 minutes until tomatoes are slightly golden.
Remove from heat and add vinegar, sea salt, and freshly ground pepper to taste, cheese and basil. Stir to combine.
On an indoor grill over medium heat, grill steak 4 to 5 minutes each side until cooked through.
Serve steak with warm salad.
Notes
SERVING SUGGESTION: Steamed New Red Potatoes. Steam small new red potatoes and toss them with a little butter and chopped parsley.VEGETARIAN: Replace beef with sliced eggplant.NUTRITION: 456 Calories; 21g Fat (41.6% calories from fat); 39g Protein; 28g Carbohydrate; 8g Dietary Fiber; 78mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain (Starch); 5 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat