Balsamic Skirt Steak Fresh Greens Pea White Bean Puree
Elevate your dinner experience with this vibrant and flavor-packed Balsamic Skirt Steak with Fresh Greens and Pea White Bean Purée. Tender skirt steak is marinated in a tangy-sweet balsamic glaze infused with garlic and honey, then perfectly grilled to lock in its smoky richness. Served atop a bed of crisp mixed greens, this dish is complemented by a creamy, nutrient-rich pea and white bean purée blended with zesty lemon juice for a bright finish. Ready in just 45 minutes, this recipe combines bold flavors and wholesome ingredients, making it the perfect centerpiece for impressing guests or treating yourself to a gourmet meal. Perfect for steak lovers searching for a fresh, balanced twist, this recipe is equally stunning in taste and presentation!
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Recipe Information
Ingredients
- 1 pound Skirt steak
- 0.5 cup Balsamic vinegar
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Mixed baby greens
- 1 cup Fresh peas (or frozen, thawed)
- 1 cup Canned white beans, drained and rinsed
- 0.5 cup Chicken or vegetable broth
- 0.25 teaspoon Salt (for puree)
- 0.25 teaspoon Black pepper (for puree)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a small mixing bowl, whisk together balsamic vinegar, 2 tablespoons of olive oil, minced garlic, honey, salt, and black pepper to create the marinade.
Place the skirt steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Ensure the steak is completely coated, then refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
While the steak is marinating, prepare the pea and white bean puree. In a medium saucepan, combine the peas, white beans, and chicken or vegetable broth. Heat over medium heat until warmed through, about 5 minutes.
Transfer the pea and white bean mixture to a blender or food processor. Add 1 tablespoon of olive oil, salt, black pepper, and lemon juice. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside and keep warm.
Preheat a grill pan or outdoor grill to medium-high heat. Remove the steak from the marinade, letting any excess drip off, and cook for 3-4 minutes per side for medium-rare, or until the desired doneness is reached. Let the cooked steak rest for 5 minutes before slicing against the grain into thin strips.
To serve, divide the mixed greens evenly among 4 plates. Top each plate with slices of the skirt steak. Spoon the warm pea and white bean puree alongside or under the greens and steak for a stunning presentation.
Garnish with freshly chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
