Greg Denton and Gabrielle Quiñónez Denton, both Best New Chefs 2014, serve their onion-marinated skirt steak with a vibrant green bean salad in a spicy Asian dressing.
Slideshow: F&W's Summer Grilling Guide
1/2 small red onion, chopped
2 garlic cloves, crushed
1/2 cup extra-virgin olive oil, plus more for grilling
Freshly ground pepper
2 pounds skirt steak, cut into 3 equal pieces
3/4 pound haricots verts or green beans, trimmed
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 jalapeño or serrano chile, thinly sliced
1/2 cup lightly packed cilantro leaves
1/4 cup chopped roasted peanuts
1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
1 tablespoon Sriracha
1/8 teaspoon pepper
2 tablespoons Asian fish sauce
2 tablespoons sherry vinegar
2 tablespoons fresh lime juice
1 teaspoon finely grated orange zest
1 teaspoon kosher salt
How to Make It
Step 1 Marinate the Steak
In a blender, combine the onion, garlic, 1/2 cup of olive oil and 1 tablespoon of water and season with salt and pepper. Puree until smooth, then pour into a large resealable plastic bag. Add the steak, seal the bag and rub the steak with the marinade. Refrigerate for at least 2 hours or overnight.
Step 2 Make the Salad
Fill a medium bowl with ice water. In a medium saucepan of salted boiling water, cook the beans until crisp-tender, 2 to 3 minutes. Drain, then transfer the beans to the ice bath to cool. Drain well and pat dry. Halve the beans lengthwise and transfer to a large bowl. Add the remaining ingredients.
Step 3 Make the Vinaigrette
In a small bowl, whisk all of the ingredients.
Step 4 Make the Vinaigrette
Light a grill and oil the grate. Remove the steak from the marinade and season with salt and pepper. Grill over moderately high heat until lightly charred outside and medium-rare within, about 3 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain.
Step 5 Make the Vinaigrette
Add two-thirds of the vinaigrette to the bean salad, season with salt and pepper and toss. Serve the steak with the salad, passing the extra vinaigrette at the table.
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