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Meal 3
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Skirt Steak - cut into 4 pieces and patted dry
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1 1/4 pounds
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Grape Tomatoes
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8 ounces
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Green Beans - trimmed and cut into 1 1/2-inch pieces
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3/4 pound
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Extra-Virgin Olive Oil
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3 teaspoons
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Garlic Cloves - thinly sliced
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2 small
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Cannellini Beans - rinsed and drained
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1 can (15.5 ounces)
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Red-Wine Vinegar - rinsed and drained
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2 tablespoon
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Basil Leaves - fresh and torn
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Handful
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Sea Salt And Pepper
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PREPARATION
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1.
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In a large skillet, heat 1 teaspoon oil over medium-high.
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2.
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Season steak with salt and pepper.
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3.
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Cook steak (in batches if necessary) until browned, 3 to 5 minutes per side for medium-rare.
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4.
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Transfer steaks to a cutting board and let rest.
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5.
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Rinse out skillet and return to heat, along with 2 teaspoons oil.
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6.
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Add green beans and cook 2 minutes.
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7.
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Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes.
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8.
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Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes.
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9.
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Remove from heat; season to taste with salt and pepper and sprinkle with basil.
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10.
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Thinly slice steak against the grain and divide among 4 plates. Serve with bean salad.
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Skirt Steak with Warm Bean Salad -
Everyday Food with Sarah Carey
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