Lemon-Garlic Steak & Green Beans
For a steak that's deliciously tender, flavorful and not too fatty, reach for strip (also known as New York strip or shell steak). Here green beans are cooked in the same pan used to sear the spiced steak. All those delicious drippings add richness to the beans—plus there's one less pan to wash!
- 1tablespoon grapeseed or canola oil
- 3cloves garlic, grated, divided
- 1teaspoon paprika
- 1/2teaspoon chili powder
- 1/2teaspoon salt, divided
- 1pound boneless strip steak, trimmed
- 2tablepoons lemon juice
- 2tablespoons water
- 1pound green beans, trimmed
- Combine oil, half the garlic, paprika, chili powder and 1/4 teaspoon salt in a small bowl. Rub the mixture on steak. Heat a large skillet over medium heat. Add the steak and cook, flipping occasionally and adjusting the heat as necessary to prevent smoking, until an instant-read thermometer inserted in the thickest part registers 135°F for medium-rare, 10 to 12 minutes. Transfer to a clean cutting board and let rest.
- Add lemon juice and water to the pan and scrape up any browned bits. Stir in green beans, the remaining garlic and 1/4 teaspoon salt. Cover and cook until the beans are tender-crisp, about 5 minutes more.
- Slice the steak against the grain and serve with the green beans.
Per serving (recipe makes 4 servings)
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