Steak with Cannelini Beans, Tomatoes, and Feta

Servings: 2-4

Notes:  This recipe is modified from a Real Simple online recipe.  I prefer Pasture's of Eden feta cheese imported from Israel.  I find it at Trader Joe's.

Ingredients:
2 tablespoons olive oil
2 1-inch thick strip steaks (about 1.5 pounds total)
Kosher salt to taste
Black pepper to taste
1 15-ounce can cannelini beans, drained and rinsed
4 plum tomatoes, sliced into half-moons
1/2 cup fresh cilantro
2 tablespoons fresh lemon juice
1 cup crumbled Feta (4 ounces)

Instructions:

1. Heat one tablespoon of the oil in a large skillet over medium-high.  Season the steaks with 1/2 teaspoon each salt and pepper.  (Alt.  Season the steak with salt and pepper and grill the steak)
2. Cook the steaks to desired doneness (4 -6 minutes) per side for medium-rare.  Transfer to a cutting board; let rest for at least 5 minutes before slicing.
3. Wipe out the skillet and heat the remaining oil over medium-high heat.
4. Pat the beans dry with paper towel and add them to the skillet.  Stir in the tomatoes, cilantro, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Transfer to plates and sprinkle with the feta.  Serve with the steak.