Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree

This is a go to meal I entertain with. Not only is it worthy of serving to company, but it is easier than it looks. Each part is so simple and can be made ahead. It is very cost effective and is amazing flavor. I love this steak recipe. Even though the marinade is basic it is the combination with the balsamic vinaigrette and the creamy peas and beans and the fresh greens which brings it all together. I now a mix of peas and beans sound odd, but this is a great creamy flavor. The grilled tomato makes a great side to the chilled salad and creamy beans.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1 -2  lb  skirt steak

• Marinade

• 1⁄4 olive oil
• 2  teaspoons garlic, minced
• 2  teaspoons lemon juice
• 1⁄2 lemon, zest of
• 1  tablespoon rosemary, fresh and minced
• 1⁄2 teaspoon black pepper, ground
• 1  teaspoon salt, kosher
• 1  teaspoon thyme, dried
• 1  pinch red pepper flakes

• Balsamic Glaze

• 1⁄2 teaspoon olive oil
• 2  shallots, large diced fine
• 1 1⁄2 cups  balsamic vinegar
• 1  teaspoon dried thyme
• 1  teaspoon honey
•  salt and pepper

• Beans

• 2  cups  baby peas (frozen are fine)
• 15  ounces cannellini beans, drained and rinsed
• 1⁄2 cup chicken broth
• 1  teaspoon garlic, minced
• 1⁄4 cup parmesan cheese
• 1  teaspoon rosemary, fresh and minced
•  salt and pepper

• Salad

• 4  cups lettuce, chopped (mixed greens of romaine, red leaf or your favorite)
• 1⁄2 cup black olives, halved
• 1  red onion, small, cut in half and thin sliced

Directions

1. Five steps in this dish. The marinade, the grilling, the balsamic glaze, the pea and bean puree and the greens salad. But nothing is hard.
2. Marinade -- Marinate the steak. Add the oil, lemon juice and zest, rosemary, salt and pepper, herbs, garlic and pinch of red pepper. Mix well and rub all over the steak. Put in a large baggie and let marinate at least 4 hours or all day. Remove and bring to room temp before grilling or you can pan sear. It will take just 4-5 minutes per side on high heat with good grill marks until you get good grill marks. This steak does not take long. Take off with rare and then cover and cover with foil to rest.
3. Balsamic glaze -- As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half. Add the honey and thyme and a dash of pepper.
4. Pea Puree -- Also before cooking the steak, make the bean and pea puree mix. In a saute pan, add the garlic, peas (thawed) and beans and stir on medium heat until well combined, add the chicken broth and cook another 3-4 minutes. Transfer to a food processor and do a quick puree, not smooth, just a rough puree but there is still some texture. Return to the pan and add the parmesan and rosemary and any additional chicken broth if needed. to make a nice puree.
5. Salad -- Simple toss the greens with the red onion and olives. Nothing more and put the dish together. I put the salad on a large platter and top with the slices of steak. Remember to cut against the grain to make a very flavorful and tender cut. Against the grain is the secrete -- Top with the balsamic glaze and put small amount of the potato and bean puree on the side. The balsamic glaze not only goes well with the salad but with the bean and pea puree. All the components make for a great dish.
6. OPTIONAL. I use a little balsamic, olive oil, dried oregano, and s/p that I brush on some good tomato slices and grill right before serving. It just tops all the whole dish. Even a little olive oil, s/p will work just fine.