Recipe Of The Week: Balsamic Grilled Steak With Haricot Vert and Garbanzo Bean Salad

January 6, 2016 by Joanna Harrison

Balsamic Grilled Grass Fed Skirt Steak With Haricot Vert and Garbanzo Bean Salad

Balsamic Grilled Skirt Steak

Ingredients

• 1 pound grass fed skirt steak, trimmed and cut into 4 pieces
• ¼ cup balsamic vinegar
• 1 Tbsp. Worcestershire sauce
• 2 tsp. dark brown sugar
• 1 garlic clove, minced
• cooking spray
• ½ tsp. sea salt salt, divided
• ¼ tsp. freshly ground black pepper

Directions

1. Combine balsamic vinegar, Worcestershire sauce, dark brown sugar, and minced garlic in a large zip-top plastic bag.
2. Add steak, turning to coat; seal and marinate at room temperature 30 minutes.
3. Remove steak from bag; discard marinade. Season with ¼ tsp. sea salt.
4. Heat a large grill pan over medium-high heat. Lightly coat pan with cooking spray. Sprinkle both sides of steak with remaining ¼ tsp. salt and pepper.
5. Add steak to pan; cook 2-3 minutes on each side for medium rare. Remove steak from pan; cover loosely with foil and let rest 5 minutes before slicing steak diagonally across the grain into thin slices.

Haricot Vert and Garbanzo Bean Salad

Ingredients

• ¾ lb haricots verts (or local green beans), trimmed
• ½ cup canned garbanzo beans, rinsed and drained
• ½ cup red onion, sliced
• ½ cup butternut squash, diced
• 2 tsp. olive oil, divided
• 2 Tbsp. white wine vinegar
• 1 tsp. finely grated lemon zest
• 1 tsp. fresh thyme, coarsely chopped
• 4 sprigs fresh thyme for garnish
• 12 cherry tomatoes for garnish
• sea salt & fresh black pepper to taste

Directions

1. Heat a pot of boiling water to blanch the haricots verts or green beans. Add a few pinches of salt to season the water.
2. Prepare a large bowl of ice water and set aside.
3. Add the trimmed haricot verts to the boiling water and blanch for 1 minute, until bright green.
4. Remove haricots verts from boiling water and place in ice water to stop the cooking process.
5. Heat a large skillet and add 1 tsp olive oil. Add in the butternut squash and sauté for 5 minutes or until soft.
6. Add red onion and haricots verts to the skillet and sauté for another 2 minutes. Season to taste with sea salt and fresh black pepper.
7. To make the vinaigrette, whisk together the second tsp. of olive oil, vinegar, lemon zest, thyme, salt and pepper in a medium bowl.
8. Drain and dry the blanched haricot verts and then add to a large salad bowl with the garbanzo bean mixture. Toss with the vinaigrette.
9. Serve onto 4 plates with sliced steak and garnish with fresh thyme sprigs and cherry tomatoes.