Green Bean And Eye Of Round Steak Skillet Recipes

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SEARED STEAK AND GREEN BEANS WITH HERBED BUTTER

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 2 servings

Number Of Ingredients 12



Seared Steak and Green Beans with Herbed Butter image

Steps:

  • For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
  • Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
  • For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
  • Season both sides of the steak well with the chopped rosemary and some salt and pepper.
  • Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
  • For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
  • When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.

1 stick (1/2 cup) unsalted butter, softened to room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
One 1-pound rib-eye steak (about 1 inch thick)
Kosher salt and freshly ground black pepper
One 3-inch sprig fresh rosemary, needles stripped from the stem and chopped
1 tablespoon safflower oil or other flavorless oil
8 ounces thin French green beans, trimmed

GREEN BEAN AND EYE OF ROUND STEAK SKILLET

Make and share this Green Bean and Eye of Round Steak Skillet recipe from Food.com.

Provided by bridgettels

Categories     Steak

Time 8h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 10



Green Bean and Eye of Round Steak Skillet image

Steps:

  • 1. Mix lime juice, dressing, garlic, and hot sauce in a large bowl to create a marinade.
  • 2. Salt and pepper steaks and add to marinade. Refrigerate for approximately 8 hours.
  • 3. Cook steaks in large heavy skillet on medium heat for approximately 10 minutes, or until almost done. Remove from skillet.
  • 4. Pour beer in the pan to deglaze. Add onion and cook until tender.
  • 5. Add green beans and return the steaks to the pan. Cook until green beans are warm.
  • 6. Serve with mashed potatoes and enjoy!

Nutrition Facts : Calories 153.7, Fat 11.3, SaturatedFat 1.8, Sodium 412, Carbohydrate 11.7, Fiber 1.7, Sugar 5.7, Protein 1.5

6 boneless eye of round beef steak
salt
pepper
1/4 cup lime juice
2/3 cup Italian salad dressing
2 garlic cloves, minced
1/4 teaspoon hot sauce
1/2 cup beer
1/3 cup onion, chopped
2 cups green beans, cooked

RIB-EYE STEAKS WITH GARBANZO AND GREEN BEAN SALAD

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     High Fiber     Father's Day     Dinner     Steak     Green Bean     Chickpea     Pan-Fry     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10



Rib-Eye Steaks with Garbanzo and Green Bean Salad image

Steps:

  • Cook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes. Drain. Transfer to large bowl. Add garbanzos and onion. Reserve skillet.
  • Whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. Add dressing to bean mixture and toss to coat. Stir in cilantro. Season with salt and pepper.
  • Sprinkle mesquite seasoning and chili powder over both sides of steaks, then sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in reserved skillet over medium heat. Add steaks to skillet and cook to desired doneness, 5 to 6 minutes per side for medium-rare.
  • Divide salad among 4 plates. Slice steaks crosswise; divide among plates.

1 8-ounce package trimmed haricots verts or trimmed slender green beans, halved crosswise
2 15- to 16-ounce cans garbanzo beans, rinsed, drained
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons white wine vinegar
2 teaspoons finely grated lemon peel
1/2 cup chopped fresh cilantro
1 teaspoon mesquite seasoning
1 teaspoon chili powder
2 12-ounce rib-eye steaks

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