smoky-sweet-steak-supper

Best Dinner Food

Smoky-Sweet Steak Supper

Sometimes you need a simple recipe that won’t take a lot of time or fancy ingredients, but will still deliver great flavor. Enter this steak dinner, which combines a brown sugar-and-paprika rubbed steak with a fresh green salad. Thanks to the blanched green beans, there’s enough fiber in the salad to keep you full until breakfast, plus an anchovy-spiked vinaigrette that adds umami-rich deliciousness to everything it touches. The resulting dinner is both elegant and ready in under 30 minutes. Win-win. Serve with a light red wine like pinot noir or a medium bodied white like Chardonnay.

Ingredients

  1. 2 teaspoons light brown sugar

  2. 1 teaspoon smoked paprika

  3. 1 ½ teaspoons kosher salt, divided, plus more for water

  4. 1 2-lb. strip steak (1½-in. thick)

  5. 1 pound trimmed fresh green beans

  6. ¼ cup olive oil, plus more for grill grates

  7. 2 tablespoons red wine vinegar

  8. 1 teaspoon anchovy paste

  9. 1 pint multicolored cherry tomatoes, halved

  10. ½ cup roughly chopped fresh flat-leaf parsley leaves

Directions

  1. Stir sugar, paprika, and 1 teaspoon salt in a small bowl. Rub mixture onto steak.

  2. Preheat grill to high (450°F to 500°F) and oil grates. Grill steak, covered, flipping once, until grill marks appear, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.

  3. Meanwhile, bring a large saucepan of generously salted water to a boil over high. Add green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Whisk oil, vinegar, anchovy paste, and remaining ½ teaspoon salt in a large bowl. Add tomatoes, green beans, and parsley; toss to combine

  4. Slice steak against the grain into ½-inch-thick slices. Serve with green bean salad.