Vinegared beef and green beans with paprika and pine nuts

My boyfriend is not the best vegetable eater, but when I made these green beans he said he could eat them for his entire meal and be happy, that told me something! He is a hardcore meat and potatoes type of guy, but is always willing to try anything I make and is usually quite pleased.

This is a delicious and fairly simple meal to prepare. My dad is Puerto Rican and my mom is a “mix” but usually cooked Puerto Rican dishes for the family, which she learned from my dad’s brothers and sisters. Rice was most often the starch of choice eating it so many different ways.

The steak is marinated in vinegar, black peppercorns, oregano, salt and garlic. I made a pot of white rice, and green beans from a recipe I found in a Tapas book I have. DELICIOUS!

Steak with Onions

2 lbs. beef sliced thin
4 cloves of garlic
1/4 teaspoon dried oregano
3/4 T salt
6 whole peppercorns
3 T white vinegar (recipe calls for white, but use what you prefer)
2 yellow onions, sliced thin

Crush and mix in a mortar all ingredients above, except beef and onions. Once thoroughly combined, add beef to marinade. Do not marinate beef too long, as vinegar will start to cook the meat, since it is sliced so thin. Heat oil in a skillet and cook onions until soft. Remove onions from pan and add the meat to the pan, reservin liquid. Cook about 3 minutes, or until cooked through. Add onions and reserved marinade. Cook a few minutes longer. Serve with white rice and green beans.

Green Beans
2 T olive oil
scant 1/3 cup pine nuts
1/2 - 1 teaspoon paprika
1 lb. green beans, blanched for 3 minutes
1 small onion, finely chopped, I use less
1 garlic clove finely chopped
zest and juice of 1/2 lemon
salt and pepper

Heat oil in pan and toast pine nuts until golden. Drain on paper towel, reserving oil in the pan, and toss with paprika. Saute onion 5-10 minutes, until softened and starts to brown. Add the garlic, cook 30 seconds. Add the green beans and cook 3-5 minutes, tossing together with the onion and garlic. Season with salt and pepper. Turn off skillet add the zest and juice of the lemon. Add pine nuts. Serve hot.