No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Seared Steak with Minted Green-Bean Slaw

We like the economy, flavor, and tenderness of chuck steak, but sirloin or any other boneless steak, pounded thin, is excellent, too.

  • prep: 25 mins
    total time: 45 mins
  • servings: 4
Photography: David Malosh

Ingredients

  • 12 ounces green beans, cut on the bias into thin slices
  • 1 tablespoon minced shallot (from 1 small shallot)
  • 3 tablespoons rice vinegar, divided
  • 3 tablespoons thinly sliced fresh mint leaves, plus whole mint leaves, for garnish
  • 3 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 4 beef chuck top-blade steaks (each 5 to 6 ounces and about 1/2 inch thick)
  • 3 tablespoons hoisin sauce

Directions

  1. Step 1

    Toss together beans, shallot, 2 tablespoons vinegar, mint, and 2 tablespoons oil; season with salt and pepper. Let stand, tossing occasionally, at least 30 minutes and up to 2 hours.

  2. Step 2

    Meanwhile, briefly pound steaks on both sides with the tenderizing side of a meat mallet; season with salt and pepper. Stir together hoisin and remaining tablespoon vinegar. Brush steaks with hoisin mixture; let stand at least 20 minutes and up to 1 hour. Heat remaining tablespoon oil in a large skillet over medium-high heat until shimmering. Add steaks and cook, flipping once, until edges are caramelized and deep brown, about 5 minutes for medium-rare. Let rest 10 minutes. Divide steaks and beans among 4 plates and garnish with mint leaves.

Source
Martha Stewart Living, July 2013