Steak With Skillet Tomatoes and Spicy Green Beans

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 325 calories
    • 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


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


  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.