Skirt Steak with Warm Bean Salad
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Everyday Food, June 2011
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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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
- 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.
- 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.
- Thinly slice steak against the grain and divide among four plates. Serve with bean salad.
Cook's Note
Skirt steak is also great grilled over high heat; cooking times stay the same.
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The Warm Bean Salad has become a regular side dish at our house. Everyone loves it. I have even substituted asparagus for the green beans and it is fantastic that way as well.
Quick & easy! The tastes were great together. I used a hangar steak (instead of skirt) and lemon juice instead of red wine vinegar but I think it would have been equally as delicious with the original ingredients. I will be making this again. Very soon!