During the Summer months if I’m indulging in something decadent like steak I love to pair it with something light and bright to balance the flavors and textures. This edition of Fast & Fabulous is the perfect example, Grilled Salt & Pepper Skirt Steak is paired with a light and lemony White Bean, Caper & Citrus Salad. In addition to being delicious, it only takes minutes (about 30) to make!
Skirt steak is a long, flat cut of beef known for its fibrous texture and delicious flavor. Its hearty texture makes it a natural for marinades or rubs and its flavor is also beautifully enhanced by the blackened char of the grill. While it can stand up to big flavors, a simple preparation such as this one also allows its deliciousness to shine through. While anatomically speaking it is located in close proximity to the flank steak, please don’t confuse the two! While it has a similar texture, flank steak does not have the flavorful marbling skirt steak has. Also, whether you’re talking about skirt or New York strip, simply seasoning steaks liberally with olive oil, kosher salt and freshly ground black pepper before grilling or pan searing creates a mouth-watering flavor by enhancing the natural flavor of the meat.
For the White Bean, Caper & Citrus Salad, you can assemble the white beans, haricots verts, capers and parsley beforehand and just dress it right before serving – easy peasy! The citrus element stands up nicely to the fat in the meat while the bright green parsley is a nice foil for the creamy white beans. A wonderful wine pairing for this delicious duo would be a juicy red wine like the Tikal Patriota, a blend of 60% Malbec and 40% Bonarda from Mendoza, Argentina. This is a delightful red wine for Summer – it’s full-bodied with plenty of flavor and a great balance of fruit and tannin. I hope you enjoy this delicious Summertime pairing!
What are some of your favorite Summer flavors? Please let me know in the comment section below.
“Grilled Salt & Pepper Steak with White Bean, Caper & Citrus Salad”
for the steak…
1.5-2lbs skirt steak
Good olive oil
Freshly ground black pepper
for the bean salad…
1 14-ounce can Great Northern or Cannellini beans, drained & rinsed
6 ounces haricots verts or other green beans, trimmed & cut into 1″ pieces
1/3 cup fresh Italian parsley
1/4 cup good olive oil
3 Tablespoons chopped fresh chives
3 Tablespoons chopped capers, rinsed & drained
1 Tablespoon finely grated lemon zest
2 Tablespoons freshly squeezed lemon juice
1/2 teaspoon crushed red pepper flakes
Pre-heat a grill or grill pan over med-hi heat. Pat meat dry with paper towels, drizzle with olive oil and rub into both sides. Generously season both sides of the steak with kosher salt and freshly ground black pepper. Grill over med-hi heat approximately 4 minutes per side for medium-rare. Let cooked steak rest, covered with foil for 5 minutes before slicing against the grain.
For the salad, in a large bowl combine white beans, haricots verts, parsley, and capers and toss gently. In a separate, small plastic container with tight fitting lid combine olive oil, chives, lemon zest, lemon juice and red pepper flakes. Seal lid and shake mixture to combine. Dress salad just before serving and toss ingredients gently to combine. Season with kosher salt and freshly ground black pepper to taste before serving.