3 tsp olive oil
1 1/4 lbs skirt steak, cut into 4 pieces and patted dry
coarse salt and ground pepper
3/4 lb green beans, trimmed and cut into 1.5 inch pieces
2 small garlic cloves, thinly sliced
8 oz grape tomatoes
1 can cannellini beans, rinsed and drained
1 tbs plus 2 tsp red wine vinegar
handful fresh basil leaves, torn
In a large skillet, heat 1 tsp olive oil over medium high heat. Season steak with salt and pepper. Cook steak (in batches, if necessary) until browned, 3-5 minutes per side for medium rare. Transfer to a cutting board and let rest.
Rinse out skillet and return to heat, along with remaining olive 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.
From Food Digest
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