Green Bean and Potato Salad with Skirt Steak
1 1/4 lbs skirt steak
3/4 lb thin green beans, trimmed
1 large shallot, diced
1 Tbsp dijon mustard
1/4 cup white wine vinegar
1/2 cup + 2 Tbsp olive oil
2 lbs small Yukon Gold potatoes, peeled and halved
fresh ground black pepper
1/3 cup black olives, rinsed and halved
2 Tbsp rough chopped parsley
2 Tbsp chopped chives
2 handfuls arugula
*** I substituted whatever steak I had in the freezer. I also used Gnocci instead of potatoes***
Quick boil green beans for 3 mins. Set aside to cool. In a small bowl combine shallot, mustard, vinegar and pinch of salt. Set aside and let rest for 5-10 minutes, then whisk in 1/2 cup olive oil. Meanwhile boil potatoes until fork tender, transfer to a large bowl and top with half vinaigrette. Gently fold together and set aside.
Season steak with salt and pepper. Heat skillet until very hot, add olive oil and place beef in pan without overlapping. Cook for 2-3 minutes or until nicely browned. Turn and cook another 2-3 minutes until desired doneness. Transfer to cutting board and let rest for 5-10 minutes.
Add green beans, olives, parsley, chives to the potatoes. Drizzle half of remaining vinaigrette on top and gently fold. Distribute steak on plates and spoon bean and potato mixture around it. Scatter the arugula on top and drizzle with remaining vinaigrette.
*** While the steak was resting I added the gnocchi to the pan and sautéed gently for 5-10 minutes until puffed and golden. Added it to the green bean mixture.***
For purposes of reheating, it might be better to keep the gnocchi separate so it can be warmed up and then added to the salad later.
This was very tasty. Definitely worth keeping! Yummy!