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Lemon-Garlic Steak & Green Beans

For a steak that's deliciously tender, flavorful and not too fatty, we reach for strip (also known as New York strip or shell steak). It has less than half the saturated fat of a rib-eye but is more tender than leaner sirloin. Here, we cook green beans 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!

Active Time
20 mins
Total Time
20 mins
Yield
Serves 4

How to Make It

1. Step
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.
2. Step
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.
3. Step
Slice the steak against the grain and serve with the green beans.

Ingredients

  • 1 tablespoon grapeseed or canola oil
  • 3 cloves garlic, grated, divided
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt, divided
  • 1 pound boneless strip steak, trimmed
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 pound green beans, trimmed

Tags

Dairy-FreeEgg FreeGluten-FreeHeart HealthyLow-CalorieLow CarbohydrateNut-FreeSoy-Free

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