Fried steak with beans
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 705, total fat 45 G., saturated fats 12 G., proteins 41 G., carbohydrates 33 G., fiber 8 G., cholesterol 90 mg, sodium 711 mg, sugar - G.
Calories 705, total fat 45 G., saturated fats 12 G., proteins 41 G., carbohydrates 33 G., fiber 8 G., cholesterol 90 mg, sodium 711 mg, sugar - G.
Inexpensive yet equally delicious beef steaks, such as skirt steak, cut from the diaphragm, are perfect for everyday dining. To ensure it's super-tasty and juicy, simply rub it with olive oil, salt, and black pepper and sear for a few minutes on each side. Pair your steak dinner with an equally quick side dish of canned beans, heated in a pan with tomatoes, and sautéed turnips and onions. This tasty and healthy side dish makes a great alternative to potatoes. The entire preparation takes about half an hour. It's a great choice for both weekday and holiday dinners.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium red onion, sliced into rings
- 0.7 kg skirt steak, patted dry with a paper towel
- 6 tbsp. l. olive oil
- 2 bunches small turnips, trimmed and quartered, or 3 medium turnips, peeled and cut into pieces
- 1 can (400g) black-eyed beans, rinsed
- 2 plum tomatoes, seeded and diced
- 2 tsp red wine vinegar
- 4 fresh basil leaves, torn
- 1 tbsp chopped fresh chives
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Cooking the dish according to the recipe:
- Preheat a grill pan over high heat. Cook the onion rings until charred, about 2 minutes per side. If the steak is too large to fit in the pan, cut it in half. Combine 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a bowl, then rub the mixture over the steak. Cook until lightly charred, 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes.
- Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the turnips and cook until tender, about 8 minutes. Add the beans and tomatoes and cook for 3 minutes. Stir in the onion rings and vinegar and remove from heat.
- Slice the steak along the grain into 7-cm pieces, then thinly slice the meat against the grain. Mix the basil and onion with the beans and serve with the steak.
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