Chipotle Skirt Steak with Green Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 28 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 114 milligrams
- Sodium
- 480 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 5 grams
- Protein
- 34 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 40 min
Ingredients
1/4 teaspoon grated orange zest, plus 2 tablespoons orange juice
1 chipotle chile pepper in adobo, finely chopped, plus 1 tablespoon sauce from the can
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 pounds skirt steak, cut into 4 pieces
2 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh parsley, plus more for topping
Kosher salt
1 1/2 pounds green beans, trimmed
1 small red onion, halved and sliced
4 teaspoons extra-virgin olive oil
Directions
- Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 teaspoon each cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 teaspoon salt; refrigerate until ready to serve.
- Crimp the edges of a 24-inch-long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return to the bowl; add the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander and 1/2 teaspoon salt. Spread the vegetables on the foil tray.
- Transfer the tray to the grill and cook, tossing the vegetables occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3 to 5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
- Top the steak with the chipotle butter. Season the vegetables with salt and top with parsley. Serve with the steak.