Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette

By DreiFromBK

Ingredients

• 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 jalapeño 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 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

Details

Servings 4
Cooking time 150mins
Adapted from foodandwine.com

Preparation

Step 1

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.

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.

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.