You know how much I love skirt steak. And a one-pot meal. So I’m extra excited to bring you today’s recipe. It’s a juicy steak with a warm mixed-bean salad. You get your protein, your vegetable, and your starch all in one. Could. Not. Be. Easier.
Sarah’s Tip of the Day:
To make the recipe, you’ll need 1 1/4 pounds skirt steak. In the video, I’ll show you how to prep it so it’s way simpler to cook. Tender. Speedy. Delicious. I’m hungry!
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Recipe Ingredients:
3 teaspoons extra-virgin olive oil
1 1/4 pounds skirt steak, cut into 4 pieces and patted dry
Coarse salt and ground pepper
3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
2 small garlic cloves, thinly sliced
8 ounces grape tomatoes
1 can ( ounces) cannellini beans, rinsed and drained
1 tablespoon plus 2 teaspoons red-wine vinegar
Handful fresh basil leaves, torn
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Nutrition Information:
Per serv (makes 8): 445 cal; 23 g fat; 35 g protein; 24 g carb; 8 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Skirt Steak with Warm Bean Salad | Everyday Food with Sarah Carey

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