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Rib-Eye Steaks with Garbanzo and Green Bean Salad

By The Bon Appétit Test Kitchen

3.3

(8)

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Rib-Eye Steaks with Garbanzo and Green Bean SaladPatricia Heal

Mesquite seasoning is a spice blend sold in the spice section of many supermarkets.

Recipe information

  • Total Time

    35

  • Yield

    Makes 4 servings

Ingredients

1 8-ounce package trimmed haricots verts or trimmed slender green beans, halved crosswise
2 15- to 16-ounce cans garbanzo beans, rinsed, drained
1/2 cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons white wine vinegar
2 teaspoons finely grated lemon peel
1/2 cup chopped fresh cilantro
1 teaspoon mesquite seasoning
1 teaspoon chili powder
2 12-ounce rib-eye steaks

Preparation

  1. Step 1

    Cook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes. Drain. Transfer to large bowl. Add garbanzos and onion. Reserve skillet.

    Step 2

    Whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. Add dressing to bean mixture and toss to coat. Stir in cilantro. Season with salt and pepper.

    Step 3

    Sprinkle mesquite seasoning and chili powder over both sides of steaks, then sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in reserved skillet over medium heat. Add steaks to skillet and cook to desired doneness, 5 to 6 minutes per side for medium-rare.

    Step 4

    Divide salad among 4 plates. Slice steaks crosswise; divide among plates.

Nutrition Per Serving

Per serving: 636 g calories
33 g fat
10 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsRib Eye SteakSteakBeefMeatChickpeaBean and LegumeVegetableGreen BeanMainDinnerDairy FreeNut FreeGluten FreeQuickEasyWeeknight MealsGrillingBon Appétit
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