It’s been a long time since I had a meal that I was already craving the next day! This recipe for skirt steak with roasted beans, tomatoes and basil vinaigrette is refreshing, satisfying and such a perfect dinner for the summer months.
You can change up the cut of steak if you’d like, and you can switch out the vegetables for others such as: squash, zucchini, broccoli, eggplant, bell peppers, etc. But I would keep the vinaigrette just as written. And, you’ll probably want to make extra because it tastes good on just about every vegetable and meat in the kitchen.
Photos by Becky Winkler