Green Beans With Steak Strips Recipes

GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI SAUCE

Steps:

• Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
• Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
• Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
• Chimichurri Sauce:
• Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

SEARED STEAK AND GREEN BEANS WITH HERBED BUTTER

Steps:

• For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
• Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
• For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
• Season both sides of the steak well with the chopped rosemary and some salt and pepper.
• Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
• For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
• When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.

KICKY STEAK STRIPS WITH RICE

Steps:

• In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes.
• Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
• Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.

SAUCY STEAK STRIPS

Steps:

• In a large nonstick skillet, brown steak in oil over medium heat. Remove and set aside. In the same skillet, saute onions in drippings until tender. Add the tomato sauce, broth, chili sauce, sugar, salt and pepper; cook and stir for 3 minutes., Add beans and beef. Cook and stir over medium heat until meat and beans are tender and sauce is slightly thickened. Serve over rice or noodles if desired.

GRILLED STRIP STEAK WITH BLISTERED TOMATOES AND GREEN BEANS

Steps:

• Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6-8 minutes.
• Meanwhile, place a small skillet on grill; pour in 2 Tbsp. oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.
• Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Halve remaining tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.

GREEN BEANS WITH STEAK STRIPS

Steps:

• Combine soy sauce, rice wine, sesame oil, and chili sauce in a small bowl; set aside.
• In a large skillet, heat olive oil over high heat; swirl to coat pan.
• Season steaks with salt and pepper; cook until browned, 3 to 4 minutes per side.
• Transfer to a plate.
• Pour off fat from pan.
• Steam green beans until bright green for 4 minutes.
• Thinly slice beef.
• Pour soy mixture into pan; toss.
• Return beef and any accumulated juices to pan; cook (uncovered) until heated through.
• Add bean sprouts; toss to combine.

KANSAS CITY STEAK STRIPS

Steps:

• Cut steaks into thin strips.
• Heat 3 tablespoons butter in a large skillet over medium-high heat.
• Add mushrooms and onion and saute about 2 minutes, until tender, then remove with a slotted spoon and set aside.
• Add remaining butter to skillet, then add steak strips.
• Saute for 5 minutes, stirring occasionally, or until strips are browned on all sides.
• Add chili sauce, cover and simmer about 10 minutes or until meat is tender.
• Blend flour with cold water and stir into skillet.
• Cook, stirring continually, for about 5 minutes or until mixture comes to a boil.
• Reduce heat and return mushrooms and onions to skillet.
• Add green beans and mix well.
• Cook about 2 minutes, or until beans are heated through (do not boil).
• Serve over hot egg noodles.

GLAZED GREEN BEANS WITH BACON

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until bright green and tender, yet firm to the bite, about 7 minutes. Drain in a colander.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Turn heat to medium and sauté garlic in the bacon grease until fragrant, about 30 seconds.
• Adjust heat, and add soy sauce, brandy, cream, and brown sugar. Cook until liquid starts to bubble and thicken, 3 to 5 minutes. Remove from heat.
• Add green beans to sauce in skillet and stir to coat. Serve immediately and top with cooked bacon.