Steak With Skillet Tomatoes and Spicy Green Beans

Steak With Skillet Tomatoes and Spicy Sautéed Green Beans
Sang An
Spice up crisp-tender green beans with sautéed garlic and red pepper flakes.

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

kosher salt and black pepper
3
tablespoons
plus 3 teaspoons olive oil
2
strip steaks (1 inch thick; about 1 1/2 pounds total)
2
pints
grape tomatoes
1/4
cup
fresh oregano leaves
1
pound
green beans, trimmed
2
cloves garlic, thinly sliced
1/4 to 1/2
teaspoon
crushed red pepper

Directions

  1. Bring a large pot of salted water to a boil. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon salt and ¼ teaspoon black pepper and cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
  2. Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium-high heat. Add the tomatoes and ¼ teaspoon each salt and black pepper. Cook, tossing occasionally, until beginning to soften, 4 to 6 minutes. Mix in the oregano.
  3. Meanwhile, cook the green beans in the boiling water until tender, 3 to 4 minutes; drain. Wipe out the pot and heat the garlic in the remaining 3 tablespoons of oil over medium heat, stirring frequently, until fragrant, 1 to 2 minutes. Add the green beans, ½ teaspoon salt, and ¼ teaspoon black pepper and toss to combine. Sprinkle with the red pepper and serve with the steak and tomatoes.

 

Dawn Perry
June 2011

Nutritional Information

  • Per Serving
  • Calories 325
  • Fat 13 g
  • Sat Fat 4 g
  • Cholesterol 74 mg
  • Sodium 863 mg
  • Protein 37 g
  • Carbohydrate 15 g
  • Sugar 4 g
  • Fiber 6 g
  • Iron 4 mg
  • Calcium 86 mg
What does this mean? See Nutrition 101.

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