Thursday, June 16, 2011

skirt steak with warm bean salad... 20 minutes

the goods:

3 teaspoons extra-virgin olive oil
1 and 1/4 pounds skirt steak, cut into 4 pieces and patted dry
3/4 pound green bean, trimmed and cut into 1-inch pieces
2 small garlic cloves, thinly sliced
8 ounces grape tomatoes
1 can (15.5 ounces) cannellini beans
1 tablespoon plus 2 teaspoons red-wine vinegar
handful fresh basil leaves, torn

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, 4-6 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 serve with bean salad.

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