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Skirt Steak with Warm Bean Salad

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A quick sear on flavorful skirt steak and a fast sautee of colorful veggies is all it takes to put a satisfying dinner on the table in 20 minutes.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Petrina Tinslay

Source: Everyday Food, June 2011

Ingredients

  • 3 teaspoons extra-virgin olive oil
  • 1 1/4 pounds skirt steak, cut into 4 pieces and patted dry
  • Coarse salt and ground pepper
  • 3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
  • 2 small garlic cloves, thinly sliced
  • 8 ounces grape tomatoes
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 tablespoon plus 2 teaspoons red-wine vinegar
  • Handful fresh basil leaves, torn

Directions

  1. In a large skillet, heat 1 teaspoon oil over medium-high. Season steak with salt and pepper. Cook steak (in batches if necessary) until browned, 3 to 5 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest.

  2. Rinse out skillet and return to heat, along with 2 teaspoons oil. Add green beans and cook 2 minutes. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes. Remove from heat; season to taste with salt and pepper and sprinkle with basil.

  3. Thinly slice steak against the grain and divide among 4 plates. Serve with bean salad.

Cook's Notes

Skirt steak is also great grilled over high heat; cooking times stay the same.

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