Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Skirt Steak with Smashed Green Beans
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 119 milligrams
- Sodium
- 955 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 4 grams
- Sugar
- 11 grams
- Protein
- 44 grams
This dish is all about contrast—charred, juicy steak next to a cool, punchy green bean salad that’s anything but an afterthought. Smashing the green beans breaks down their structure just enough to help them absorb that sweet-salty-limey dressing while still keeping their snap. Tossed with tons of torn basil, a hit of chile and crunchy peanuts, the salad is bright and totally addictive. It’s a grill-night situation that feels a little unexpected in the best way.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 29 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 119 milligrams
- Sodium
- 955 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 4 grams
- Sugar
- 11 grams
- Protein
- 44 grams
Ingredients
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Directions
- Season the steak on all sides with salt and pepper. Working in 2 batches, put the green beans in a single layer on a large cutting board and cover with a sheet of plastic wrap. Use a rolling pin or heavy saucepan to smash them until the fibers begin to break down and they split slightly. Transfer to a large bowl and season with a pinch of salt.
- Whisk together the lime juice, fish sauce, brown sugar and sesame oil in a liquid measuring cup to combine. Pour half of the dressing over the steak on a plate and flip to coat. Add the remaining half to the green beans along with the Fresno chile and toss. Let the steak marinate at least 10 minutes, tossing occasionally.
- Heat a grill to medium-high and oil the grates. Remove the steak from the marinade and grill until charred, 2 to 4 minutes per side for medium-rare, depending on the thickness. Remove to a cutting board and let rest about 5 minutes.
- Add the basil and peanuts to the green beans and toss. Slice the steak and divide among plates along with the green beans. Spoon the remaining dressing from the green beans over each plate and top with more peanuts.
