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* Ingredient available at
either store
**Ingredient
available at
Aurora store
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Skirt Steak with Warm Bean
Salad
1 ¼ lb Skirt Steak cut into 4 pieces*
3TSP Extra Virgin Olive Oil*
Coarse Salt and Ground Pepper*
¾ lb Green Beans, cut into 1 ½ pieces
2 cloves garlic thinly sliced*
8 oz grape tomatoes
1 15.5 oz can cannellini beans (rinsed and drained)
1 TBS + 2 TSP red wine vinegar*
Handful of Fresh Basil
In a large skillet, over medium high heat, cook steak until browned (about
2-5 minutes per side) – Leave Medium-rare. Transfer to a plate, tent and let
rest.
In the skillet, add green beans – cook 2 minutes.
Add garlic and tomatoes and cook until tomatoes burst - about 3 minutes.
Add Cannellini beans, vinegar and cook until beans are heated – about 2
minutes.
Remove from heat, add basil and season to taste.
Thinly slice steak against the grain and serve with warm bean salad.
We’ve made a variation of this recipe for years, so I was surprised when I
found it in the Food Everyday June Issue. For our variation, we normally use
a flank or sirloin steak. The skirt steak will be the most tender but it’s
also a more expensive cut of steak so if you’re looking for a way to make
this recipe more affordable- feel free to substitute the flank or sirloin –
but remember to keep the steak medium to rare.
Our family recipe also includes mushrooms which are added with the green
beans. I think they are a great addition to both flavor and taste. We also
use quartered plum tomatoes rather than the grape tomatoes.
A caution – depending upon the time of year the green beans can be less
tender then when they’re fresh locally – if you have some “tougher” green
beans – cook them a little longer.
One of the best things about this recipe is that it can be prepared on the
grill or the stove. When the weather is questionable, I love to have meals
that I’ll grill if I can and if not – they move equally well into preparing
on the stove.
The whole meal is ready in about 20 minutes.
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