Skirt and Green Beans

This dish is not for the days when you want to cook nicely :-)
Most people don't even know this cut and that's a shame because the meat tastes great, really intensely like beef. You have to chew it a little harder, but it really can't be described as tough.

Preparation You'll need: A large pan for the meat A medium pan for the beans
Ingredients (for 2 persons) Ca. 400 g skirt steak A large jar of green beans (around 300 g drained weight) - I prefer the flavour of beans from the jar to frozen beans. Something potato-based like rösti, duchess potatoes, fries, ...
The side dish and the meat If you want to add a frozen product (fries...), you should see how long it takes (and the oven also needs to be preheated). Accordingly, you should probably start with the beans and meat a little later, as this will certainly take no longer than 15 minutes. Tip the beans through a sieve and put to one side. Heat 1-2 Tbsp butter in a medium frying pan. Add the beans and fry over a slightly higher heat (6-7), turning regularly, until they start to brown slightly. Transfer to a bowl and place in the oven at 100℃. The skirt steak is very thin and should not be cooked all the way through, so only start when the beans are ready. Heat the pan to a high heat and sear the meat with a little butter or oil until well browned, then turn. Should only take a few minutes. Add salt and pepper when serving.