Perfectly cooked strip steak, crunchy green beans and soft, charred tomatoes. By cooking this meal in batches, you’ll have supper on the table in no time—and only one skillet to wash afterward. After searing the steaks over medium-high heat, you’ll set them aside to rest. Wipe out the skillet for a round of tomatoes, then wipe it out again to finish off the green beans. Not only does this combination taste great together, it looks lovely on each plate. (Read: Great for upgraded cookout fare or a quick dinner party.) Sprinkle crushed red pepper over the garlicky green beans for heat and color.
kosher salt and black pepper
3 tablespoons plus 3 teaspoons olive oil
2 strip steaks (1 inch thick; about 1½ pounds total)
2 pints grape tomatoes
¼ cup fresh oregano leaves
1 pound green beans, trimmed
2 cloves garlic, thinly sliced
¼ to ½ teaspoon crushed red pepper
Sat fat 4g
How to Make It
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.
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.
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.