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Grilled Skirt Steak with Roast Corn and Haricot Salad

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Haricots verts, or green beans, are used in this grilled skirt steak recipe.

Beef skirt steak is what we traditionally use to make fajitas. This treatment is basically the same — you season and grill the meat, then slice it on the bias. Then, serve it over a colorful roast corn and tiny green bean salad. The dressing a flavorful, raspberry vinaigrette with herbs and olive oil, makes the difference.  (Do have some warm flour tortillas handy, though, for someone who really just wants fajitas!)

Grilled Skirt Steak with Roast Corn and Haricot Salad

Corn and Bean Salad:
2 pounds trimmed, fresh haricots verts (very thin green beans), see note
2 ears fresh corn
1/2 teaspoon grapeseed oil
Kosher salt, to taste
Freshly ground black pepper, to taste

1 teaspoon grapeseed oil
Kosher salt, to taste
3 pounds skirt steak, trimmed

Salad Dressing:
5 tablespoons raspberry vinegar
1 teaspoon chopped fresh cilantro
2 teaspoons chopped fresh basil
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

For the Salad: Preheat grill to medium-high, about 275 degrees. Bring 2 quarts salted water to a boil. Have a bowl of ice water nearby. Blanch haricots verts for 2-3 minutes, until they are tender yet crisp. Drain through a strainer, plunge into cold water to stop the cooking and drain again.

Note: You can also use frozen thin green beans, carried in the vegetable freezer section of most stores.

Rub corn with the oil, salt and pepper, to taste. Place on hot grill. Turn corn until evenly golden brown, about 5-7 minutes. Wrap corn in foil and move it to a rack on the grill, away from the direct heat while you make the dressing, about 5-10 minutes.

Remove the corn from grill and set aside to cool while you grill steak: then cut the kernels from the roast cob with a sharp knife. Combine the green beans and corn and toss with enough dressing to coat, reserving some for the steak.

For the Dressing: Through the feed opening of a running blender, add, one at a time, the raspberry vinegar, cilantro, basil and Dijon mustard. With blender still running, add olive oil in a slow stream. Season with salt and pepper, to taste.

For the Steak: Rub the grapeseed oil and salt and pepper to taste on the steak. Sear each side on the grill for 1-2 minutes. Then, finish until preferred doneness is reached, either on the grill or in a preheated 450-degree oven.  Let rest 3-5 minutes.

Presentation: Place the bean and corn salad on a platter. Slice the steak on the bias and place on top of salad. Drizzle remaining dressing onto the steak.

Makes 8 servings.

From “Impossible to Easy” by Robert Irvine

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