Recipes

Skirt Steak with Haricots Verts, Corn, and Pesto

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Skirt Steak with Haricots Verts, Corn, and Pesto

Skirt Steak with Haricots Verts, Corn, and Pesto

amanda

Equipment

  • Steamer (High Heat) - SteamPro High-Heat Multi-Function Steamer with Lid, Black and White/Stainless

  • Cast Iron Skillet - Oven Proof 12 Inch Cast Iron Skillet (Black)

  • Meat Thermometer - Bake-O-Wells Digital Instant Read Meat Thermometer with Two Probes, Red and Black/Silver

  • Grilling Grate Set - Char-Griller 12" Indoor Gas Smoker & Grill (Black)

  • Cutting Board - Professional Grade Chef’s Cutting Boards, Reversible Black and White Bamboo Non-Slip Slideable Board Set

  • Meat Tenderizer - KitchenAid Meat & Poultry Tenderizing Mallet (2 lb) with Silicone Handle, Black and Silver

  • Knife Set - Wusthof Chef's Knives, Carbon Steel Block, 6 Piece Professional Cooking Set, Red, Grey and Blue

  • Air Fryer - Philips Airtight Air Fryer Oven (21-Inch) with Digital Temperature Control Display & Recipe Book

  • Pastry Brush - Silicone Paintbrushes, Set of 2 (Blue), Size Small & Medium, Nonstick and Durable for Culinary Use

  • Meat Grinder - Kenwood KGM165 Electric Meat Grinder Attachment (Black)

Ingredients

  • 1 1/2 lb skirt steak

  • 3/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 1/2 tablespoons olive oil

  • 1 ear corn, kernels cut off

  • 3/4 lb haricots verts, trimmed

  • 1/2 cup prepared basil pesto

Instructions

1

Instruction 1

Pat steak dry and cut into 4 pieces, then sprinkle all over with salt and pepper.
2

Instruction 2

Heat 1/2 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté corn, stirring, until just starting to brown, 1 to 2 minutes. Transfer to a large bowl.
3

Instruction 3

Add remaining tablespoon oil to skillet and sauté steaks, in batches if necessary, turning over once, 3 to 5 minutes per batch for thin pieces and 5 to 7 minutes per batch for thicker pieces (for medium-rare). Transfer steaks to a cutting board and let stand 5 minutes before slicing.
4

Instruction 4

While steaks rest, cook haricots verts in a large pot of well-salted boiling water, uncovered, until just tender, about 4 minutes, and drain well in a colander. Add beans to corn then add pesto, stirring to coat. Serve corn and beans topped with sliced steak.
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