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Food52.com
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1thin-cut boneless strip steak or rib eye, 1/2-inch thick (about 7 to 8 ounces) 1pinch kosher salt and freshly ground black pepper 1tablespoon grapeseed oil (or other oil with a high smoke point) 1small handful green beans 1lime (1/2 juiced, 1/2 wedged for serving) 1teaspoon fish sauce 1/2teaspoon dark brown sugar 1tablespoon cold, unsalted butter
Directions
Pat steak dry with paper towel and season both sides with salt and pepper. Heat a large skillet until smoking slightly, then add oil followed by the steak. Pressing down with tongs, cook for 2 minutes on the first side and 1 minute on the second side, or until medium-rare. Plate the steak, then throw in green beans and toss in the fat, cooking for about 1 minute and 30 seconds. Plate the beans alongside the resting steak. Take the pan off the heat, then add lime juice, fish sauce, brown sugar, and butter. Stir until the butter is incorporated. Pour the sauce all over the steak and beans and serve with the remaining lime wedges. Enjoy with a glass of red wine.
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