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Skirt Steak with Blistered Green Beans


1 3/4 lb. skirt steak, cut into 6 equal pieces 

1/2 c. low-sodium soy sauce 

garlic cloves, minced 

2 tbsp. grated fresh ginger  

2 tbsp. chili paste (sambal oelek) 

2 tbsp. packed light brown sugar 

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 




  1. 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. 
  2. 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. 
  3. 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. 
  4. Slice the steak against the grain. Serve the steak with the vegetables and sprinkle with the sesame seeds and scallion greens.