This recipe is a weeknight workhouse of a supper, something I like to cook for myself when I have time for nothing else. The real star here is the lime and fish sauce butter, which is, in my humble opinion, the best steak sauce in the world. Sweet, salty, and life-affirming, it's at once funky caramel and umami personified. One word of advice: Turn on your range hood vent. —Eric Kim
grapeseed oil (or other oil with a high smoke point)
small handful green beans
lime (1/2 juiced, 1/2 wedged for serving)
dark brown sugar
In This Recipe
Pat steak dry with paper towel and season both sides with salt and pepper. Heat a large skillet until smoking slightly, then add oil followed by the steak. Pressing down with tongs, cook for 2 minutes on the first side and 1 minute on the second side, or until medium-rare.
Plate the steak, then throw in green beans and toss in the fat, cooking for about 1 minute and 30 seconds. Plate the beans alongside the resting steak.
Take the pan off the heat, then add lime juice, fish sauce, brown sugar, and butter. Stir until the butter is incorporated. Pour the sauce all over the steak and beans and serve with the remaining lime wedges. Enjoy with a glass of red wine.
Eric Kim is a Senior Editor at Food52, where his weekly solo dining column, Table for One, runs every Friday morning. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.