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Skirt Steak with Warm Bean Salad


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


  • 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


  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.

Reviews Add a comment

  • pfox003comcast
    28 APR, 2017
    This is just what I've been looking for to lighten up meals as we go into spring and summer. Thanks!
  • arthdex
    6 MAR, 2013
    We made it for our fellow summer house guests in Fire Island last summer and everyone was absolutely delighted! It has become a staple in our kitchen. Thanks SC!
  • helefran
    24 AUG, 2012
    Looking forward to trying this recipe really soon. Sarah, just loving your ideas and tips - so handy and most helpful. Roll on summer 'Down Under' !!
  • ThisIsHeather
    22 NOV, 2011
    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.
  • taligator
    10 JUL, 2011
    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!