Sunday Dinner: Asian-Inspired Flank Steak and Thai Green Beans

This green bean recipe is one of our regular favorites (we’re talking at least 3 times a month) and the flank steak recipe is a recent B success that I’ve also started requesting often. Together they make a delicious and healthy combination that’s perfect for a quick meal. We recently enjoyed them with a delicious gazpacho we picked up at the farmers’ market!

Asian-Inspired Flank Steak

  2 lbs flank steak
  1/4 cup soy sauce
  1/2 cup olive oil
  juice of one lime
  2-3 cloves garlic, peeled and minced
  1 jalapeno (or any spicy pepper), seeded and minced
  3-4 tablespoons agave syrup
  black pepper
  fleur de sel

In a small bowl, whisk together marinade ingredients (everything but the steak and fleur de sel). Pour over steak in sealable container, making sure to coat the entire surface. This recipe benefits from a longer marinade so refrigerate for at least 4-8 hours.

Remove from refrigerator an hour before cooking to allow to come up to room temperature. Heat grill to medium-high. Cook for 15-20 minutes, flipping once, until medium-rare. Remove from heat and let sit for 10 minutes before cutting.

Sprinkle with fleur de sel and slice at angle against the grain into half inch slices.

Thai Green Beans

  1/2 lb green beans, ends trimmed
  4 cloves garlic, peeled and chopped
  1 Thai chile, chopped
  2 tablespoons oyster sauce
  1 handful Thai basil leaves, roughly ripped or chopped
  3-4 tablespoons olive oil
  salt and pepper

Heat olive oil in large frying pan or wok over medium-high heat. Add green beans and cook for 5 mins, stirring frequently. Add garlic and chile, continuing to stir often. Cook until green beans are tender (some should be slightly charred and blistered). Turn off heat and stir in Thai basil and oyster sauce. Season with salt and pepper to taste.