Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette

INGREDIENTS

1/2

small red onion, chopped

garlic cloves, crushed

1/2 cup

extra-virgin olive oil, plus more for grilling

Kosher salt

Freshly ground pepper

2 lb

skirt steak, cut into 3 equal pieces

3/4 lb

haricots verts or green beans, trimmed

1 pint

cherry tomatoes, halved

1/2

small red onion, thinly sliced

jalapeño or serrano chile, thinly sliced

1/2 cup

lightly packed cilantro leaves

1/4 cup

chopped roasted peanuts

1/2 cup

extra-virgin olive oil

1/4 cup

fresh orange juice

1 tbsp

Sriracha

1/8 tsp

pepper

2 tbsp

Asian fish sauce

2 tbsp

sherry vinegar

2 tbsp

fresh lime juice

1 tsp

finely grated orange zest

1 tsp

kosher salt