Chipotle Skirt Steak with Grilled Green Beans

Ingredients:

• 1/4 tsp. grated orange zest + 2 tbsp. l. orange juice
• 1 chipotle pepper in adobo sauce, finely chopped, + 1 tablespoon of the sauce from the jar
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 1 skirt steak weighing 600 g, cut into 4 pieces
• 2 tablespoons unsalted butter, room temperature
• 1 tbsp chopped fresh parsley + extra for serving
• 700 g green beans, ends removed
• 1 small red onion, thinly sliced ​​into half rings
• 4 tsp extra-virgin olive oil

Preparation:

1. Preheat the grill to medium-high heat. In a shallow dish, combine the orange juice, adobo sauce, and 1/2 teaspoon each of cumin and coriander. Add the steak and turn to coat. Let marinate for 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle peppers, parsley, and 1/4 teaspoon of salt; refrigerate until ready to serve.
2. Crimp the edges of a 24-inch (60 cm) piece of foil to form a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return the beans to the bowl; stir in the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander, and 1/2 teaspoon salt. Arrange the green beans on a foil-lined baking sheet.
3. Transfer the foil-lined baking sheet to the grill and cook, stirring occasionally, until the vegetables are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill for 3-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes, then slice across the grain.
4. Brush the steak with chipotle oil. Season the vegetables with salt and sprinkle with parsley. Serve with the steak.