Tired of bean recipes yet? I am. But it’s long-bean season, so that’s what’s cooking.

Ingredients (serves 4):

2 large rib-eye steaks
1 lb beans, chopped in 2 inch sections
2 T chopped chives
3 T olive oil
4 T red wine vinegar
1 pint cherry tomatoes
2 t sugar
S&P

Instructions:

First, get a pot of boiling water going to blanch the beans. Chop the tomatoes in half, and beans in 2 inch sections. Salt and pepper the steak. Put the beans in the boiling water for 3-4 minutes, then take out and put in an ice bath.

At this point, if you want to put the steak on the grill, cook them on medium high heat for about 4-5 minutes each side, depending on the thickness of your steak and the preference of how you like it cooked. The thickest part of the steak should register 130 degrees. Let rest for 5 minutes.

While the meat is resting, in a saute pan, put in 2 T of olive oil, 1 T vinegar, chives, and the salt and pepper. Once warm, put in the tomatoes and beans. Cook until the tomatoes are soft and the liquid thickens, about 5 minutes. Slice the steak against the grain, and serve the bean and tomato vinaigrette over it.