Steak with Warm Bean Salad

• Prep Time20 minutes
• Total Time20 minutes
• YieldServes 4

Ingredients

• • 3 teaspoons extra-virgin olive oil
  • 1 1/4 pounds skirt steak, cut into 4 pieces and patted dry
  • Montreal Steak Seasoning
  • 1 cup red wine or beef broth
  • 3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
  • 4 teaspoons garlic cloves, minced
  • 8 ounces grape tomatoes
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 tablespoon plus 2 teaspoons red-wine vinegar
  • Handful fresh basil leaves, torn

Directions

1. In a large skillet, heat 1 teaspoon oil over medium-high. Season steak with salt and pepper. Cook steak (in batches if necessary) until browned, 3 to 5 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest.
2. Deglaze pan with red wine or beef broth, scraping bits of beef from bottom of pan with a wooden spoon. Add green beans and cook 2 minutes. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes. Remove from heat; season to taste with salt and pepper and sprinkle with basil.
3. Thinly slice steak against the grain and divide among four plates. Serve with bean salad.
4.