Skirt Steak with Green Beans, Tomatoes and Basil Vinaigrette
Adapted from Bon Appetit.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
For the Vegetables:
- 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
For the Steaks:
- 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.
Nutrition
- Serving Size: Serves 4