Spice-Rubbed Steak With White Beans And Cherry Tomatoes

• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin, divided
• 1 teaspoon dried crushed red pepper
• 1 teaspoon dried oregano
• Coarse kosher salt
• 1 1 1/4-pound top sirloin steak (about 1 inch thick)
• 2 tablespoons olive oil, divided
• 1 1-pint container cherry tomatoes
• 2 garlic cloves, pressed
• 2 15-ounce cans white beans, drained

1. Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board. Wipe out skillet; add 1 tablespoon oil. Add tomatoes; saute 1 to 2 minutes. Stir in garlic and 1 teaspoon cumin. Add drained beans; stir until heated through, adding water by tablespoonfuls if dry, 3 minutes.
2. Slice steak; serve with beans.

chili powder, ground cumin, red pepper, oregano, kosher salt, olive oil, tomatoes, garlic, white beans

Taken from www.epicurious.com/recipes/food/views/spice-rubbed-steak-with-white-beans-and-cherry-tomatoes-357350 (may not work)