Grilled steak–a meatlover’s favorite–is paired with sautéed garlicky green beans and rice pilaf for a hearty, well-rounded dinner.
4 tbsp olive oil
1 tbsp lemon juice
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp salt
1 lb flank steak
1 1/2 cups low-sodium chicken broth
3/4 cup wild rice blend
1/4 cup diced onion
1/4 cup diced carrots
3/4 lb green beans
1 tbsp minced garlic
2 tbsp minced chives
In a baking dish, whisk together 2 tbsp oil, lemon juice, Italian seasoning, garlic powder, and salt. Add flank steak to dish and toss to coat. Let sit 20 min. at room temperature or refrigerate up to 1 hour. Remove meat from marinade, discarding marinade.
Meanwhile, in a medium pot, bring chicken broth to a boil on high. Add wild rice blend and reduce to a simmer on low. Cover and cook 40 min., until rice is tender and water has evaporated.
In a medium skillet, heat 1 tbsp oil on medium-high. Add onions and carrots. Cook 6 min., until golden. Reserve. When rice is done, fluff rice and stir in vegetables.
Heat a grill or grill pan to medium-high. Grill steak 7–8 min. per side, until desired doneness. Remove steak and let rest 5 min.
Trim green beans. In a 12-inch nonstick skillet, heat remaining oil on medium. Add green beans and cook 10 min., until tender, stirring often. Stir in garlic and cook 1 min., stirring. Season with salt and pepper. Slice the steak and garnish with chives. Serve with rice pilaf and green beans.