Meat and potatoes get a vibrant upgrade in this easy weeknight dinner.
This is a super easy weeknight dinner that’s sure to yo.
), garlic, vinegar, smoked paprika, and a drizzle of olive oil.
Photo: Greg DuPree
Meanwhile, bite-sized potatoes are in the oven getting nice and golden.
jar roasted red bell peppers, drained
1clove garlic
1.50tablespoonswhite wine vinegar
.50teaspoonsmoked paprika
1.50poundshanger steak (1/2-in.
thick)
1poundgreen beans, trimmed
flaky sea salt, for serving
Directions
Preheat oven to 425F.
Roast, stirring occasionally, until tender and golden brown, 25 to 30 minutes.
Season steak with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon oil in a large, heavy skillet over medium-high.
Add steak; cook, undisturbed, until browned, about 3 minutes.
Remove from skillet and let rest for 10 minutes.
Heat remaining 1 tablespoon oil in skillet over medium-high.
Add beans and remaining 1/4 teaspoon each kosher salt and black pepper.
Cook, stirring, until beans are bright green, charred, and crisp-tender, about 8 minutes.
Slice steak against the grain into 1/2-inch-thick pieces.
Serve with bell pepper sauce, beans, and potatoes.
Sprinkle steak with flaky sea salt.
2,000 calories a day is used for general nutrition advice.
