Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette

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2014 F&W Best New Chefs Greg Denton and Gabrielle Quiñónez Denton serve their onion-marinated skirt steak with a vibrant green bean salad in a spicy citrus dressing.

By Gabrielle Quiñónez Denton

and Greg Denton

Published on October 28, 2014

Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette — Photo: © John Kernick

Active Time:

1 hr

Total Time:

2 hrs 30 mins

Yield:

4 to 6 servings

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Ingredients

Steak

1/2 small red onion, chopped
2 garlic cloves, crushed
1/2 cup extra-virgin olive oil, plus more for grilling
Kosher salt
Freshly ground black pepper
2 pounds skirt steak, cut into 3 equal pieces

Salad

3/4 pound haricots verts or green beans, trimmed
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 jalapeño or serrano chile, thinly sliced
1/2 cup lightly packed cilantro leaves
1/4 cup chopped roasted peanuts

Vinaigrette

1/2 cup extra-virgin olive oil
1/4 cup fresh orange juice
1 tablespoon Sriracha
1/8 teaspoon pepper
2 tablespoons fish sauce
2 tablespoons sherry vinegar
2 tablespoons fresh lime juice
1 teaspoon finely grated orange zest
1 teaspoon kosher salt

Directions

Marinate the steak

In a blender, combine the onion, garlic, 1/2 cup of olive oil and 1 tablespoon of water and season with salt and pepper. Puree until smooth, then pour into a large resealable plastic bag. Add the steak, seal the bag and rub the steak with the marinade. Refrigerate for at least 2 hours or overnight.

Make the salad

Fill a medium bowl with ice water. In a medium saucepan of salted boiling water, cook the beans until crisp-tender, 2 to 3 minutes. Drain, then transfer the beans to the ice bath to cool. Drain well and pat dry. Halve the beans lengthwise and transfer to a large bowl. Add the remaining ingredients.

Make the vinaigrette

In a small bowl, whisk all of the ingredients.
Light a grill and oil the grate. Remove the steak from the marinade and season with salt and pepper. Grill over moderately high heat until lightly charred outside and medium-rare within, about 3 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain.
Add two-thirds of the vinaigrette to the bean salad, season with salt and pepper and toss. Serve the steak with the salad, passing the extra vinaigrette at the table.