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Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
45 mins
This steak is cooked in a mix of olive oil and butter, which makes it extra rich.
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Ingredients
- 1 3/4 lb.
skirt steak, cut into 6 equal pieces
- 1/2 cup
low-sodium soy sauce
- 3
garlic cloves, minced
- 2 Tbsp.
grated fresh ginger
- 2 Tbsp.
chili paste (sambal oelek)
- 2 Tbsp.
packed light brown sugar
- 6
scallions, thinly sliced (white and green parts separated)
- 1/4 cup
olive oil
- 3 Tbsp.
salted butter
- 1 1/2 lb.
green beans, trimmed
- 4 oz.
shiitake mushrooms, stemmed and thinly sliced
- 1 tsp.
toasted sesame seeds
Directions
- Step 1Place the steak pieces in a 1-gallon resealable plastic 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.
- Step 2Heat 2 tablespoons 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. - Step 3Add the remaining 2 tablespoons olive oil and 1 tablespoon 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 to 7 more minutes.
- Step 4Slice the steak against the grain. Serve the steak with the vegetables and sprinkle with the sesame seeds and scallion greens.
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