Rib-Eye Steaks with Garbanzo and Green Bean Salad
Juicy rib-eye steaks seasoned with mesquite and chili powder, served alongside a refreshing salad of crisp green beans, garbanzo beans, and red onion in a lemony vinaigrette.
Ingredients
- •1 package haricots verts
- •2 cans garbanzo beans
- •½ cup chopped red onion
- •4 tablespoons olive oil
- •3 tablespoons white wine vinegar
- •2 teaspoons finely grated lemon peel
- •½ cup chopped fresh cilantro
- •1 teaspoon mesquite seasoning
- •1 teaspoon chili powder
- •2 pieces rib-eye steaks
Cooking Instructions
- 1.
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.
3 min
- 2.
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.
5 min
- 3.
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.
12 min
- 4.
Divide salad among 4 plates. Slice steaks crosswise; divide among plates.
5 min
