My husband does most of the cooking for our family, so when he’s away like he is now, I tend to not eat the most wholesome and satisfying dinners. I just don’t have the time, patience or interest to plan and prepare a meal for one every night.
But my mom’s visit to Omaha this past week motivated me to attempt a recipe I recently found in an older issue of Everday Food while I was cleaning out my stash of magazines. I’m less intimidated by cooking when I have help in the kitchen!
I slightly altered Marthan Stewart’s recipe for skirt steak with warm bean salad because I’m not a huge fan of beans. This one-pot dinner was so yummy that my mom insisted I prepare it for JB when he gets home! Here’s how I made it:
Skirt Steak with Warm Garlic Veggies
Adapted from Everyday Food
- 3 tsp extra-virgin olive oil
- 1-1/4 lb skirt steak
- coarse salt and pepper
- 3/4 lb green beans
- 2 small garlic cloves, thinly sliced (I used 1 tsp of minced garlic instead)
- 1 carton (10 oz) grape tomatoes
- 1 tbsp plus 2 tsp red wine vinegar
- Handful fresh basil leaves, torn (I forgot to buy fresh basil, so I omitted this ingredient.)
- Heat 1 tsp oil over medium-high heat in a large skillet. Season steak with salt and pepper. Cook steak until browned, 3-5 minutes per side for medium rare. Transfer steaks to a cutting board and let rest.
- Rinse out skillet and return to heat, adding 2 tsp oil. Add green beans and cook 2 minutes.
- Add garlic and tomatoes and cook 3 minutes, stirring occasionally, or until tomatoes begin to burst. Add vinegar and cook 2 minutes, stirring. Remove from heat. Season to taste with salt and pepper. Sprinkle with basil.
- Thinly slice steak against the grain and divide among 4 plates. Serve with veggies.
Do you have any easy one-pot dinner recipes to share? Leave a comment or email me a recipe! If I try it, I’ll be sure to blog about your recipe, giving you full credit.