Name: Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette
Total time: 150 min
Ingredients: 1/2 small red onion, chopped; 2 garlic cloves, crushed; 1/2 cup extra-virgin olive oil, plus more for grilling; Kosher salt; 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

Active Time:

1 hrs

Total Time:

2 hrs 30 mins

Yield:

4 to 6

Ingredients

Steak

1/2 small red onion, chopped
2 garlic cloves, crushed
1/2 cup extra-virgin olive oil, plus more for grilling
Kosher salt
Freshly ground pepper
2 pounds skirt steak, cut into 3 equal pieces

Salad

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

Vinaigrette

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

Directions

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.

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.

Make the Vinaigrette

In a small bowl, whisk all of the ingredients.
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.
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.