Rib-Eye Steaks With Garbanzo and Green Bean Salad
"Bon Appetit August 2010."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 ounces trimmed French haricots vert or 8 ounces trimmed slender green beans, halved crosswise
- 2 (15 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 powder
- 1 teaspoon chili powder
- 2 -12 ounces rib eye steaks
directions
- 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.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
