Wednesday, September 21, 2011

What's for Dinner?





Skirt Steak with Warm Bean Salad
serves 4, Everyday Food June 2011

I didn't actually make the skirt steak, although I'm sure it's delicious. I can vouch for the salad that it is quite tasty and quick.   I'm sure it would be great served with a different protein, or doubled and served as a vegetarian main course.

3 tsp. extra virgin olive oil
1 1/4 lbs. skirt steak, cut into 4 pieces and patted dry
salt and pepper
3/4 lb. green beans, trimmed and cut into 1 1/2 inch pieces
2 small garlic cloves, thinly sliced
8 oz. grape tomatoes
1-15.5 oz can cannelini beans, rinsed and drained
1 T plus 2 t red-wine vinegar
handful of fresh basil leaves, torn

1.  In a large skillet, heat 1 t oil over medium high heat. Season steak with salt and pepper and cook (in batches if necessary) until browned, 3 to 5 minutes per side for medium-rare. Transfer steaks to a cutting board to rest.
2. Rinse out skillet and return to heat, adding 2 t oil.  Add green beans and cook 2 minutes. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, about 3 minutes.  Add beans and vinegar, stirring until beans are heated through, another 2 minutes more.  Remove from heat and season to taste with salt and pepper. Sprinkle with basil.
3.  Thinly slice the steak against the grain and serve with the bean salad.


Do you plan a weekly menu? If you do, here's a fun printable for your menu.


posted by Joy Newman


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