Flatiron Steak with Sunkist® Citrus Spiked Butter Beans



1 ½ lbs flatiron steak, divided evenly into four portions
Salt and ground black pepper, to taste

1 tsp smoked Spanish paprika

3 Tbsp cooking oil

2 15 oz. cans butter beans, drained and rinsed

1 large handful of Italian parsley leaves

1 Tbsp chopped fresh or dried oregano

½ Sunkist® Cara Cara navel orange*, seeded and

cut into six pieces (use entire orange including peel)

1 Sunkist lime, juiced

2 cloves garlic

1 tsp salt

½ tsp ground black pepper

½ cup extra virgin olive oil



Season the steaks with salt, pepper and smoked paprika. Place a large sauté pan over medium/high heat. Once hot, add the cooking oil and cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total. Set aside on a plate to rest.
In a food processor, add the parsley, oregano, orange pieces, lime juice, garlic, salt and black pepper. Puree on high speed while slowly incorporating the olive oil. Toss the butter beans in the sauce and divide onto four plates. Slice each steak in thirds, place atop the butter beans and serve.

Servings: 4


*Use Sunkist navel, Valencia or Cara Cara navel oranges