Best 7 Saltgrass Steakhouse Green Bean Recipes

SEARED STEAK AND GREEN BEANS WITH HERBED BUTTER

Steps:

• For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
• Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
• For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
• Season both sides of the steak well with the chopped rosemary and some salt and pepper.
• Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
• For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
• When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.

SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC

Steps:

• Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
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PAN FRIED GREEN BEANS

Steps:

• In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
• When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

MORTONS'S STEAK HOUSE GREEN BEANS RECIPE - (4.8/5)

Steps:

• Cook green beans in pot of boiling water for 2-3 minutes;shock in ice-cold water, drain and set aside. In a large saute pan over med heat, melt the butter until bubbling but not browned. Add the shallots and garlic, and saute until softened, about 30 seconds. Add the beans and toss a couple of times. Add salt and pepper ans continue to saute until all is hot throughout, approx 2 min. Serve immediately.

OUTBACK STEAKHOUSE GREEN BEANS

Steps:

• Steam the green beans for 8 minutes.
• Add cool water to the green beans in order to cease the cooking process. (This allows for crispy crunchiness instead of squishy beans.).
• Drain the water from the beans and set aside.
• Just before sitting down to the table (about 5 minutes) put the beans, the sugar, and the butter in a saute pan and saute them for 3-4 minutes.
• Salt and Pepper to taste and Enjoy!

SALTGRASS STEAKHOUSE HONEY BUTTER

Steps:

• Whip all ingredients with a blender or food processor until they lighten in color and turn a light cream color.
• Cover and refrigerate until needed.

GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE

Steps:

• Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
• Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
• Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
• Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.