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.
If you want to make this meal a bit more hearty, or you’re having guests over, I’d serve it with some grain-free cornbread and finish it off with a strawberry meringue cake.
Carrie Vitt
Serves 4
Adapted from Bon Appetit.
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 pound green beans, washed and trimmed
- 2 pints cherry or grape tomatoes
- 1 tablespoon ghee , melted (or tallow for dairy-free)
- 1/4 teaspoon Celtic sea salt
- 3 skirt steaks (ribeye or sirloin are great substitutions)
- Celtic sea salt for seasoning
- For the Vinaigrette:
- 1 shallot
- 1 clove garlic
- 3 tablespoons red wine vinegar
- 6 tablespoons extra-virgin olive oil
- 1 cup fresh basil
- 1/4 teaspoon Celtic sea salt
Instructions
- Preheat the oven to 425ºF and adjust the rack to the middle position. Place the green beans and tomatoes in a large baking dish. Add the ghee and sea salt and toss to combine. Roast vegetables for 15-20 minutes, until the skins on the tomatoes begin to burst and the green beans are just becoming golden brown on the edges.
- Preheat a grill pan or grill over medium-high heat. Season both sides of the steaks with sea salt. Grill 2-3 minutes per side until medium-rare (or to your desired doneness). Place steaks on a plate and let rest for 10 minutes.
- Place the shallot, garlic, red wine vinegar, olive oil, basil and sea salt in a blender and blend until smooth.
- Cut the steaks, against the grain, into strips and serve with vegetables and basil vinaigrette.
Photos by Becky Winkler
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