GATHER JOURNAL

Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Big Steak with Long Beans

Mains from Issue 5 – Spring / Summer 2014 – Caravan

Size matters. We like our steak strapping, ample enough to satisfy a cowboy appetite, humbly prepared (after all, the best meat speaks for itself), and teamed up with a tangle of lasso-like long beans.

serves 2



  • 1 (1¼-inch) thick, bone-in rib-eye steak
  • ½ lb long beans, trimmed
  • ¼ cup cup extra virgin oil, plus more for drizzling
  • 2 ripe tomatoes, halved crosswise
  • 4 cloves garlic, thinly sliced

  • 1

    Stand steak at room temperature while preparing beans and tomatoes. Bring a pot of salted water to boil and ready a bowl of ice water. Cook long beans until tender, about 2 minutes. Drain, then plunge into ice water. Drain again and pat dry.
  • 2

    Heat a grill over medium-high heat. Drizzle tomatoes with olive oil and season with salt and pepper. Grill, cut side down, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop.
  • 3

    Season steak and grill, turning once, about 5-6 minutes per side for medium rare. Let rest for 5 minutes.
  • 4

    Drizzle a little oil over beans and season with salt and pepper. Grill until lightly charred. Meanwhile, cook garlic in ¼ cup oil in a heavy skillet on the grill until golden. Add tomatoes and cook until they’ve softened, about 2 minutes. Season to taste, then add beans. Serve steak topped with long beans and tomatoes.