- 1 orange, juiced
- 1 lemon, juiced
- 1 lime, juiced
- 3 cloves garlic, minced
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 tsp cayenne pepper
- 1 1/2 lb hanger steak, center membrane removed, cut into 4 pieces
- 1 1/2 lb green beans, trimmed
- Safflower or canola oil
- Coarse salt and freshly ground pepper
- Balsamic reduction
In a resealable plastic bag, combine all juices, garlic, and spices. Add steak to bag and rub or shake to coat meat. Let sit at room temperature for 30-60 minutes.
In a large bowl, toss green beans with enough oil to coat and salt and pepper.
Heat grill pan over medium-high heat. Grill steaks 6-7 minutes on each side until an instant-read thermometer reads 130° or your desired doneness. Transfer to a cutting board and let rest, about 10 minutes.
Lay green beans across grill and allow to blister or char slightly. Rotate and repeat. This will be quick, about 2 minutes per side. Add back to bowl and season with salt and pepper.
Lay green beans on a plate. Place steak on top and drizzle with balsamic reduction. Serve with grilled artisan bread or your favorite salad.
* Carryover Cooking: A phenomenon that will continue to raise the temperature of the meat even after it has been removed from heat source. This happens because the exterior of the meat is hotter than the interior and the heat will continue to travel between the hotter and cooler portions to even out the temperature of the steak.
*Finishing temps for doneness: 125° for rare, 135° for medium rare, 145° for medium, 155° for medium well, and 165° for well done.