Name: Blade Steaks with Rosemary White-Bean Purée
Yield: Makes 4 servings
Ingredients: 4 top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 pounds total); 2 tablespoons olive oil, divided, plus additional for drizzling; 2 garlic cloves; 2 (15-ounce) cans white beans such as cannellini, rinsed and drained; 1/3 cup reduced-sodium chicken broth; 1 tablespoon tomato paste; 1 1/4 teaspoon chopped rosemary, divided; 1/3 cup dry white wine; 2 tablespoons chopped pitted Kalamata olives, divided

Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Blade Steaks with Rosemary White-Bean Purée

Makes 4 servings

Ingredients

4 top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 pounds total)
2 tablespoons olive oil, divided, plus additional for drizzling
2 garlic cloves
2 (15-ounce) cans white beans such as cannellini, rinsed and drained
1/3 cup reduced-sodium chicken broth
1 tablespoon tomato paste
1 1/4 teaspoon chopped rosemary, divided
1/3 cup dry white wine
2 tablespoons chopped pitted Kalamata olives, divided

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

593Calories

58 gProtein

33 gFat

8 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Garlic	1 clove (3g)	4
Rosemary	1 tsp dried (1.2g)	4
Olive	1 large (4g)	4
Bean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Olive + tomatotop 1% of all pairs

Smell alikemoderate

Cooked together15,539 recipes

Shared aroma: 3-hexenal (apple, fruity).
Beans + tomatotop 1% of all pairs

Smell alikestrong

Cooked together2,713 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Olive + garlictop 2% of all pairs

Smell alikemoderate

Cooked together25,665 recipes

Shared aroma: linalool (floral, citrus).
Olive + rosemarytop 3% of all pairs

Smell alikemoderate

Cooked together2,590 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Garlic + tomatotop 3% of all pairs

Smell alikemoderate

Cooked together14,076 recipes

Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the clove

How well each one fits the dish's main ingredients (beef, olive, garlic, beans, chicken, tomato, rosemary):

Cuminfits better
Oreganofits better
Thymefits better
Clovethe original

Fit is the average pairing score against beef, olive, garlic, beans, chicken, tomato, rosemary. Candidates are from the same food group and used in at least 100 recipes.

Like knowing why a recipe works?

The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.

Prefer an account? Create a free account to save pairings and unlock the full chemistry.