Balsamic Skirt Steak Fresh Greens Pea White Bean Puree Recipe

Ingredients for Balsamic Skirt Steak Fresh Greens Pea White Bean Puree

• 1 lb skirt steak
• Olive Oil
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• Lemon, Zest Of
• 1 tbsp fresh rosemary, chopped
• Black Pepper
• 1 tsp salt
• 1 tsp fresh thyme
• Red Pepper Flakes
• Shallots
• Balsamic Vinegar
• Dried Thyme
• 1 tbsp honey
• Salt And Pepper
• Baby Peas
• Cannellini Beans
• 1/2 cup chicken broth
• Parmesan Cheese
• Lettuce
• Black Olives
• 1/4 cup thinly sliced red onion

How to Make Balsamic Skirt Steak Fresh Greens Pea White Bean Puree

1. **Marinade the Steak (Prep time: 5 minutes, Marinating time: 4 hours minimum):** In a large resealable bag, combine 1 lb skirt steak, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tbsp fresh rosemary (chopped), 1 tsp salt, 1/2 tsp black pepper, 2 cloves garlic (minced), and a pinch of red pepper flakes. Mix well, ensuring the steak is fully coated. Marinate for at least 4 hours, or preferably overnight.
2. **Prepare the Balsamic Glaze (Prep time: 5 minutes, Cook time: 10-15 minutes):** While the steak marinates, heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/2 cup finely chopped shallot and cook until softened (about 3 minutes). Stir in 1/2 cup balsamic vinegar and simmer for 10-15 minutes, or until reduced by half. Stir in 1 tbsp honey and 1 tsp fresh thyme. Season with a pinch of black pepper.
3. **Make the Pea and White Bean Puree (Prep time: 5 minutes, Cook time: 7 minutes):** In a sauté pan, heat 1 tbsp olive oil over medium heat. Add 2 cloves minced garlic and cook for 30 seconds. Add 1 cup frozen peas, 1 cup canned cannellini beans (rinsed and drained), and 1/2 cup chicken broth. Cook for 3-4 minutes, until heated through. Transfer to a food processor and pulse until roughly pureed, leaving some texture. Return to the pan, stir in 1/4 cup grated Parmesan cheese and 1 tsp fresh rosemary. Add more broth if needed to reach desired consistency.
4. **Prepare the Salad (Prep time: 5 minutes):** In a large bowl, toss 5 oz mixed greens with 1/4 cup thinly sliced red onion and 1/4 cup Kalamata olives.
5. **Grill the Steak (Cook time: 8-10 minutes):** Remove the steak from the marinade and bring to room temperature. Preheat your grill to high heat. Grill the steak for 4-5 minutes per side, or until desired doneness is reached. Let rest for 5 minutes, tented with foil.
6. **Grill Tomatoes (Optional, Cook time: 5 minutes):** Brush 2 large tomato slices with a mixture of 1 tbsp balsamic vinegar, 1 tsp olive oil, 1/2 tsp dried oregano, salt, and pepper. Grill for 2-3 minutes per side, or until slightly softened.
7. **Assemble the Dish:** Slice the steak against the grain. Arrange the salad on a large platter. Top with the steak slices. Drizzle with balsamic glaze. Serve with a dollop of the pea and bean puree alongside, and the grilled tomatoes (optional). Enjoy!