Recipe Instructions:
Ingredients
1 tablespoon grapeseed or canola oil
3 cloves garlic, grated, divided
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon salt, divided
1 pound boneless strip steak, trimmed
2 tablespoons lemon juice
2 tablespoons water
1 pound green beans, trimmed
Directions
Combine oil, half the garlic, paprika, chili powder and 1/4 teaspoon salt in a small bowl. Rub the mixture on steak. Heat a large skillet over medium heat. Add the steak and cook, flipping occasionally and adjusting the heat as necessary to prevent smoking, until an instant-read thermometer inserted in the thickest part registers 135°F for medium-rare, 10 to 12 minutes. Transfer to a clean cutting board and let rest.
Add lemon juice and water to the pan and scrape up any browned bits. Stir in green beans, the remaining garlic and 1/4 teaspoon salt. Cover and cook until the beans are tender-crisp, about 5 minutes more.
Slice the steak against the grain and serve with the green beans.
