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Sometimes you need a simple recipe that won’t take a lot of time or fancy ingredients, but will still deliver great flavor. Enter this steak dinner, which combines a brown sugar-and-paprika rubbed steak with a fresh green salad. Thanks to the blanched green beans, there’s enough fiber in the salad to keep you full until breakfast, plus an anchovy-spiked vinaigrette that adds umami-rich deliciousness to everything it touches. The resulting dinner is both elegant and ready in under 30 minutes. Win-win. Serve with a light red wine like pinot noir or a medium bodied white like Chardonnay.


Credit: Caitlin Bensel

Recipe Summary

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Stir sugar, paprika, and 1 teaspoon salt in a small bowl. Rub mixture onto steak.

  • Preheat grill to high (450°F to 500°F) and oil grates. Grill steak, covered, flipping once, until grill marks appear, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.

  • Meanwhile, bring a large saucepan of generously salted water to a boil over high. Add green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Whisk oil, vinegar, anchovy paste, and remaining ½ teaspoon salt in a large bowl. Add tomatoes, green beans, and parsley; toss to combine

  • Slice steak against the grain into ½-inch-thick slices. Serve with green bean salad.

Nutrition Facts

456 calories; fat 23g; cholesterol 120mg; fiber 4g; protein 47g; carbohydrates 13g; sodium 923mg; sugars 7g.