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Categories:
red onion garlic extra-virgin olive oil kosher salt freshly ground pepper skirt steak verts cherry tomatoes red onion serrano chile cilantro peanuts extra-virgin olive oil orange juice sriracha pepper fish sauce sherry vinegar lime juice orange zest kosher salt
Viewed: 27 - Published at: 3 years agoIngredients
- 1/2 small red onion, chopped
- 2 garlic cloves, crushed
- 1/2 cup extra-virgin olive oil, plus more for grilling
- Kosher salt
- Freshly ground pepper
- 2 pounds skirt steak, cut into 3 equal pieces
- 3/4 pound haricots verts or green beans, trimmed
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 jalapeno or serrano chile, thinly sliced
- 1/2 cup lightly packed cilantro leaves
- 1/4 cup chopped roasted peanuts
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice
- 1 tablespoon Sriracha
- 1/8 teaspoon pepper
- 2 tablespoons Asian fish sauce
- 2 tablespoons sherry vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated orange zest
- 1 teaspoon kosher salt
Method
- Marinate the Steak In a blender, combine the onion, garlic, 1/2 cup of olive oil and 1 tablespoon of water and season with salt and pepper.
- Puree until smooth, then pour into a large resealable plastic bag.
- Add the steak, seal the bag and rub the steak with the marinade.
- Refrigerate for at least 2 hours or overnight.
- Make the Salad Fill a medium bowl with ice water.
- In a medium saucepan of salted boiling water, cook the beans until crisp-tender, 2 to 3 minutes.
- Drain, then transfer the beans to the ice bath to cool.
- Drain well and pat dry.
- Halve the beans lengthwise and transfer to a large bowl.
- Add the remaining ingredients.
- Make the Vinaigrette In a small bowl, whisk all of the ingredients.
- Make the Vinaigrette Light a grill and oil the grate.
- Remove the steak from the marinade and season with salt and pepper.
- Grill over moderately high heat until lightly charred outside and medium-rare within, about 3 minutes per side.
- Transfer the steak to a cutting board and let rest for 5 minutes.
- Thinly slice the steak across the grain.
- Make the Vinaigrette Add two-thirds of the vinaigrette to the bean salad, season with salt and pepper and toss.
- Serve the steak with the salad, passing the extra vinaigrette at the table.
