1 3/4 lb. skirt steak, cut into 6 equal pieces
1/2 c. 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 c. 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
- Place 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.
Heat 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.
- Add 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.
- Slice the steak against the grain. Serve the steak with the vegetables and sprinkle with the sesame seeds and scallion greens.