Rib-Eye Steaks with Garbanzo and Green Bean Salad
Rib-Eye Steaks with Garbanzo and Green Bean Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes.
Transfer to large bowl.
Add garbanzos and onion.
Reserve skillet.
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.
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.
Divide salad among 4 plates.
Slice steaks crosswise; divide among plates.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.