Skirt Steak with Haricots Verts, Corn, and Pesto

Ingredients for Skirt Steak with Haricots Verts, Corn, and Pesto

• 675g skirt steak

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

• 1 1/2 tablespoons olive oil

• 1 ear corn, kernels cut off

• 350g haricots verts, trimmed

• 1/2 cup prepared basil pesto

How to make Skirt Steak with Haricots Verts, Corn, and Pesto

Pat steak dry and cut into 4 pieces, then sprinkle all over with salt and pepper.

Heat 1/2 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.