Skirt Steak With Haricots Verts, Corn, And Pesto

• 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

1. Pat steak dry and cut into 4 pieces, then sprinkle all over with salt and pepper.
2. Heat 1/2 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute corn, stirring, until just starting to brown, 1 to 2 minutes. Transfer to a large bowl.
3. Add remaining tablespoon oil to skillet and saute 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.
4. 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.

skirt steak, salt, black pepper, olive oil, corn, haricots verts, basil pesto

Taken from www.epicurious.com/recipes/food/views/skirt-steak-with-haricots-verts-corn-and-pesto-235475 (may not work)