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.
Ingredients
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3 teaspoons extra-virgin olive oil
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1 ¼ pounds skirt steak, cut into 4 pieces and patted dry
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Coarse salt and ground pepper
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¾ pound green beans, trimmed and cut into 1 ½-inch pieces
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2 small garlic cloves, thinly sliced
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8 ounces grape tomatoes
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1 can (15.5 ounces) cannellini beans, rinsed and drained
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1 tablespoon plus 2 teaspoons red-wine vinegar
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Handful fresh basil leaves, torn
Description
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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.
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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.
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Thinly slice steak against the grain and divide among 4 plates. Serve with bean salad.
