Steaks with Tuscan-Style Cannellini Salad

2 cups chopped plum tomato (about ½ lb.)
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh parsley
2 tbsp. balsamic vinegar
2 tsp. bottled minced garlic
1 tsp. olive oil
1 16oz. can cannellini beans, rinsed and drained
3/4 tsp. salt
4 (4oz. each) beef tenderloin steaks, trimmed

Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large
bowl, stirring well. Sprinkle ¼ tsp. salt over bean mixture; stir to combine.

Heat a grill pan over medium-high heat. Sprinkle steaks evenly with remaining
salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on
each side or until desired degree of doneness. Serve with bean mixture.

4 servings