ingredients

• 1 can of cannellini bean, drained and rinsed 
• juice from half a lemon 
• 1 and 1/2 tbsp. tahini 
• 3 tbsp. extra virgin olive oil 
• salt and pepper 

• 1 lbs. diced top sirloin steak 
• 2 diced red bell peppers 
• 1 or 2 finely chopped sprigs of rosemary (or thyme) 
• salt and pepper 
• 2 tbsp. extra virgin olive oil 

cooking

1. Drain and rinse 1 can of cannellini beans
2. Into a food processor, add the beans, juice of half a lemon, 1 and a half tablespoons of tahini, 3 tablespoons of extra virgin olive oil, salt, and pepper to taste and process everything to a smooth texture (a couple of minutes will do the trick). 
3. In a skillet with a little extra virgin olive oil, sauté two diced red bell pepper with a sprinkle of salt and pepper at high heat for about 3 minutes. 
4. Remove the bell peppers from the skillet and add a pound of diced top sirloin steak. Sprinkle with rosemary (or thyme), salt and pepper. Sear at high heat for 2-3 minutes until for a medium-rare or 6-8 minutes for well done. Remove meat from skillet and place on top of hummus.
   
   Cooks Tips:  For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat. For medium-rare, the temperature should read 145°F and allow to rest for at least three minutes. For medium steaks the temperature should read 160°F, and well done is 170°F. After cooking, let the steaks rest before serving.

1. If you want gravy, you can add 2 tablespoons of butter and a teaspoon of flour or cornstarch to the skillet and stir until thickened.