- 1 1/2 lb skirt steak
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- 1 ear corn, kernels cut off
- 3/4 lb haricots verts, trimmed
- 1/2 cup prepared basil pesto
- Pat steak dry and cut into 4 pieces, then sprinkle all over with salt and pepper.
- Heat 1/2 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté corn, stirring, until just starting to brown, 1 to 2 minutes. Transfer to a large bowl.
- Add remaining tablespoon oil to skillet and sauté steaks, in batches if necessary, turning over once, 3 to 5 minutes per batch for thin pieces and 5 to 7 minutes per batch for thicker pieces (for medium-rare). Transfer steaks to a cutting board and let stand 5 minutes before slicing.
- While steaks rest, cook haricots verts in a large pot of well-salted boiling water, uncovered, until just tender, about 4 minutes, and drain well in a colander. Add beans to corn then add pesto, stirring to coat. Serve corn and beans topped with sliced steak.