4 ounces haricots verts (French green beans), thinly sliced
6 small bell peppers, thinly sliced into rings (about 1¼ cups)
2 tablespoons chopped fresh cilantro
1½ pounds hanger steak, center membrane removed, cut into 4 equal pieces
½ teaspoon black pepper
Sat fat 8g
How to Make It
Preheat grill to high. Stir together the lime juice, salt, and ¼ cup (4 tablespoons) of the oil in a small bowl. Add the onion and let stand at least 10 minutes. Add the haricots verts, bell peppers, and cilantro; toss to combine.
Meanwhile, sprinkle the steak with the black pepper and drizzle with the remaining 1 tablespoon of oil. Grill until an instant-read thermometer inserted in the center of each piece registers 130°F, 5 to 7 minutes per side for medium-rare. Let stand 5 minutes; cut against the grain into thin slices. Serve with the slaw.
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