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T-Bone Steak with Green Bean Salad MARIO BATALI

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Can’t get much better than a delicious T-Bone!

1 T-bone steak (2-inches thick)
2 tablespoons granulated sugar
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon red chili flakes
1/4 cup porcini mushroom powder
Green Bean Salad :
3/4 pound green beans or haricot verts (trimmed)
2 medium sweet onions (peeled, thinly sliced)
1/4 teaspoon crushed red pepper flakes
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons orange juice
2 tablespoons extra-virgin olive oil
Flaky sea salt (to garnish)
Kosher salt and freshly ground black pepper (to taste)

Preheat a grill or grill pan medium-high heat. Remove the steak from the refrigerator 30 minutes prior to grilling to come to room temperature.
In a small bowl add sugar, salt, pepper, red chili flakes and porcini mushroom powder and mix to combine. Sprinkle both sides of the steak with the porcini rub. Drizzle one side of the steak with the olive oil and place on the grill or grill pan. Allow to cook until charred and caramelized, about 6-7 minutes. Flip the steak and allow to char for 4 minutes more on the other side. Remove from the grill or grill pan, cover with foil and allow to rest for 20 minutes before slicing. Serve with green bean salad.
For the Green Bean Salad: Bring a large pot of salted water to a boil. Add the beans and blanch until crisp and tender, 3 to 5 minutes. Remove to a colander and run under cold water. Drain and pat dry.
Heat a large saute pan over high heat. Add the onions and cook until lightly charred but still crunchy, about 4-6 minutes. Add the beans and red chili flakes during the last minute, tossing to combine and warm through. Season with salt and pepper. Remove the beans and onions to a large bowl.
In a small bowl add the balsamic vinegar, orange juice and olive oil and whisk to combine. Season with salt and pepper. Pour over beans and toss to coat. Garnish with flaky sea salt.
Tip: Rub the t-bone steak up and marinate overnight for a deeper flavor!

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