Ingredients for Balsamic Skirt Steak Fresh Greens Pea White Bean Puree
- 1 lb skirt steak
- 4 tbsp 1 tsp olive oil
- 4 cloves garlic (minced)
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp 1 tsp fresh rosemary (chopped)
- 1/2 tsp black pepper + a pinch + to taste
- 1 tsp salt + to taste
- 1 tsp fresh thyme
- a pinch red pepper flakes
- 1/2 cup finely chopped shallot
- 1/2 cup 1 tbsp balsamic vinegar
- 0 (not used)
- 1 tbsp honey
- to taste (for grilled tomatoes)
- 1 cup frozen peas
- 1 cup canned cannellini beans (rinsed and drained)
- 1/2 cup chicken broth + as needed
- 1/4 cup grated Parmesan cheese
- 5 oz mixed greens
- 1/4 cup Kalamata olives
- 1/4 cup thinly sliced red onion
- 2 large tomato slices
- 1/2 tsp dried oregano
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How to Make Balsamic Skirt Steak Fresh Greens Pea White Bean Puree
- **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.
- **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.
- **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.
- **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.
- **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.
- **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.
- **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!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
15g
Fat
14g
Carbs
7g
