Steak with Warm Bean Salad

Finally, a hearty dish for the carb-conscious (added bonus: it only uses one pan):


  •  4 tbsp olive oil, divided
  • 4 5-6 oz steaks, skirt or sirloin
  • 8-10 oz fresh green beans, trimmed and snapped into 2-3 inch pieces
  • 8-10 oz grape tomatoes, left whole
  • 1 clove garlic, thinly sliced
  • 1 can (15 oz) cannellini or Great Northern beans
  • 2 tbsp red wine vinegar
  • Salt and pepper

In an large skillet, heat 2 tbsp of the olive oil over medium-high heat. Cook steaks in oil until medium rare, 3-5 minutes on each side. Remove steaks from skillet and set aside to rest on a cutting board.

Add remaining olive oil and green beans to skillet. Sauté, stirring intermittently, for 5 minutes. Add tomatoes and garlic. Sauté for 3 minutes, until tomatoes begin to wilt slightly. Add beans and vinegar. Mix thoroughly. Cook for 3 minutes, until beans are warmed through. Stir in salt and pepper to taste and remove from heat.

Slice steaks thinly and serve with a portion of salad.

Makes 4 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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