This is a surprisingly tasty recipe from Gourmet Magazine. We did not change anything to it and my only recommendation would be to use ingredients that are as fresh as possible. I am not sure how this would taste with canned beans and corn – but I might try during the winter, who knows?! It seems like it really is all about the freshness of the taste. So for the canned goods lovers out there, let us know if it’s worth the trouble.
1 lb skirt steak
1/2 teaspoon salt
1/2 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
Pat steak dry and cut into 2-3 pieces, then sprinkle all over with salt
Heat 1/2 tablespoon oil in a large 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.