Under 30 Minutes

Skirt Steak with Warm Bean Salad

Steak teams up with a colorful side for a one-pan dinner that will be ready in 20 minutes flat.

  • Prep:
  • Total Time:
  • Servings: 4
Skirt Steak with Warm Bean Salad

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 four 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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