Skirt Steak With Haricots Verts, Corn, And Pesto – a delicious recipe with skirt steak, salt, black pepper, olive oil, corn, haricots verts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat steak dry and cut into 4 pieces, then sprinkle all over with salt and pepper.
2
Heat 1/2 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute corn, stirring, until just starting to brown, 1 to 2 minutes. Transfer to a large bowl.
3
Add remaining tablespoon oil to skillet and saute 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
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.
537
kcal
Calories
37
g
Fat
5
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 lb skirt steak, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1 1/2 tablespoons olive oil, and more.
Yes, Skirt Steak With Haricots Verts, Corn, And Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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