Strip Steak with Morrocan Green Beans

I am very upset!  Our favorite local Chinese restaurant closed down.  The landlord raised the rent too high.  It will probably be replaced by a bank or a drug store.  There are lots of banks in the area, and at least six drugstores.  But there is nowhere to a quick dish of really good dry sauteed string beans in an emergency.  You just never think of all the possible negative side effects to your lifestyle when the neighborhood starts to improve.....sigh. 

These green beans aren't Chinese-y but they are delicious.  There is one slight drawback - you do have to make them yourself. 

(for the beans)

  • 1 lb green beans
  • 6-8 large caper berries, chopped (or 15-29 small capers)
  • 1 small handful raisins, chopped
  • 1/4 preserved lemon, chopped fine
  • 2 cloves garlic, thinly sliced
  • 1/4 tsp lemon pepper (or to taste)
  • 1/4 tsp sea salt (or to taste)
  • 1 - 2 tablespoons butter

Ingredients (for the steak)

  • 2 strip steaks
  • 1/2 tsp smoked Spanish paprika
  • sea salt & fresh pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp hot cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 sweet onion, sliced
  • 1 cup Crimini mushrooms, sliced
  • 1/2 cup balsamic vinegar
  • 1 branch fresh rosemary


     First cook the beans in cup of water until fairly tender.  Then rinse with cold water (to preserve the green color) and set aside.
    Season the steaks both sises with the paprika, salt & pepper, cinnamon, & cayenne.
    Heat the grill.
    Heat the olive oil in a skillet and add the onions & mushrooms, saute until soft and golden.
    Add the balsamic and rosemary branch.
    Simmer until reduced to a syrup.  Season with salt & pepper to taste.
    Add the steaks to the grill
    Melt the butter in another skillet.
    Add the caper berries, raisins, preserved lemon, garlic and mix into the butter.
    Add the beans, toss, and heat.
    Season with lots of lemon pepper & sea salt.

    Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.  ~Fran Lebowitz

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