Grilled Steak & Green Bean Salad
Ingredients
Scale
For Steak
- Grapeseed or other neutral oil
- 1–2 lbs steaks
- Salt and freshly ground pepper
- 1 knob of butter, to finish
For Green Bean Salad
- 1/2–1 lb green beans
- 1 pint cherry tomatoes, washed and cut in half
- 1 small shallot, diced finely
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 6 basil leaves, cut into chiffonade
Instructions
For Steak
- Preheat the oven to 350. Remove the steaks from their packaging and allow to sit for about 1 hour at room temperature. Heat a heavy cast iron pan or any other heavy bottomed pan until the pan is very hot. Add a thin coat of the oil to the pan, and allow to heat. Dry the steaks well on both sides with paper towels and, just before adding to the pan, season them with salt. Add steaks to the pan and sear well on one side, until very well-browned. Flip over and move the pan into the oven for 8-10 minutes, until the steak is cooked medium rare. At the end of cooking, add the knob of butter to the top of the steak and allow to melt while the steak rests. Slice after the steak has rested 10-15 minutes, being sure to cut against the grain.
For Green Bean Salad
- Snap off the stem ends of the green beans. Cook them until tender but still bright green, in a pot of boiling, salted water. Drain and immediately spread out on a sheet pan or plate to cool.
- Whisk the shallots, red wine vinegar, salt, and pepper together in a bowl, and let sit for around 10 minutes. Then whisk in the extra virgin olive oil. Toss the cherry tomatoes with the vinaigrette. Add the green beans and the basil, and toss well. Serve immediately, or chill and serve later.
Nutrition
- Serving Size: 2