Active Time

　　10 min

　　Total Time

　　30 min

　　Juicy skirt steak cooks up fast and has an amazingly robust flavor.

　　

Ingredients

Makes 4 servings

　　1 1/2 lb skirt steak

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1 1/2 tablespoons olive oil

　　1 ear corn, kernels cut off

　　3/4 lb haricots verts, trimmed

　　1/2 cup prepared basil pesto

　　

Step 1

Pat steak dry and cut into 4 pieces, then sprinkle all over with salt and pepper.

　　

Step 2

Heat 1/2 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté corn, stirring, until just starting to brown, 1 to 2 minutes. Transfer to a large bowl.

　　

Step 3

Add remaining tablespoon oil to skillet and sauté steaks, in batches if necessary, turning over once, 3 to 5 minutes per batch for thin pieces and 5 to 7 minutes per batch for thicker pieces (for medium-rare). Transfer steaks to a cutting board and let stand 5 minutes before slicing.

　　

Step 4

While steaks rest, cook haricots verts in a large pot of well-salted boiling water, uncovered, until just tender, about 4 minutes, and drain well in a colander. Add beans to corn then add pesto, stirring to coat. Serve corn and beans topped with sliced steak.