Categories: Meals

Ingredients

• 1 3/4 lb. skirt steak, cut into 6 equal pieces
• 1/2 cup soy sauce
• 3 garlic cloves, minced
• 2 tbsp. grated fresh ginger
• 2 tbsp. sambal oelek
• 2 tbsp. light brown sugar
• 6 scallions, thinly sliced (white and green parts separated)
• 1/4 cup olive oil
• 3 tbsp. salted butter
• 1 1/2 lbs. green beans, trimmed
• 4 oz. shiitake mushrooms, stemmed and thinly sliced
• 1 tsp toasted sesame seeds

Directions

1. Place the steak pieces in a Ziploc bag. Whisk the soy sauce, garlic, ginger, sambal oelek, brown sugar and scallion whites in a liquid measuring cup. Pour the marinade over the steak. Seal the bag, squeezing out as much air as possible. Let marinate for at least 10 minutes and up to 1 hour.

2. Heat 2 tbsp. each olive oil and butter in a large cast-iron skillet over medium-high heat. Remove the steak from the marinade and pat dry. Working in two batches, add the steak to the skillet and cook 3 to 4 minutes per side for medium rare. Remove to a cutting board and let rest while you cook the vegetables.

3. Add the remaining 2 tbsp. olive oil and 1 tbsp. butter to the skillet. Add the green beans and mushrooms and toss to coat. Cook, undisturbed, until the green beans are beginning to brown and blister in spots, 2 to 3 minutes. Toss the vegetables and continue cooking, tossing occasionally, until the green beans are tender and the mushrooms are browned, 5-7 more minutes.

4. Slice the steak against the grain. Serve the steak with the vegetables and sprinkle with the sesame seeds and scallion greens.

Email to a friend | Print this recipe | Back