Skirt Steak with Haricots Verts, Corn and Pesto
Here is a delicious and easy dinner that you can make with either store-bought or homemade pesto. I used some pesto that my mother-in-law Pam made with the fresh basil from their glorious vegetable garden.
The corn – haricots verts combo with pesto was unexpectedly delicious. It was sweet, salty, and very flavorful! Fresh corn is obviously preferable but frozen corn works quite well.
I love skirt steak and it cooks up so quickly for an easy weeknight dinner. But even if you don’t want to cook up the skirt steak, the haricots verts, corn, and pesto make a wonderful summer side dish!
- 1 1/2 lb skirt steak
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- 1 ear corn, kernels cut off
- 3/4 lb haricots verts, trimmed
- 1/2 cup prepared basil pesto
Heat 1/2 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté corn, stirring, until just starting to brown, 1 to 2 minutes. Transfer to a large bowl.
Add remaining tablespoon oil to skillet and sauté steaks, in batches if necessary, turning over once, 3 to 5 minutes per batch for thin pieces and 5 to 7 minutes per batch for thicker pieces (for medium-rare). Transfer steaks to a cutting board and let stand 5 minutes before slicing.
While steaks rest, cook haricots verts in a large pot of well-salted boiling water, uncovered, until just tender, about 4 minutes, and drain well in a colander. Add beans to corn then add pesto, stirring to coat. Serve corn and beans topped with sliced steak.