Seared Steak with Minted Green Bean Slaw
Ingredients
- 12 ounces green beans, cut on the bias into thin slices
- 1 tablespoon minced shallot (from 1 small shallot)
- 3 tablespoons rice vinegar, divided
- 3 tablespoons thinly sliced fresh mint leaves, plus whole mint leaves, for garnish
- 3 tablespoons extra-virgin olive oil, divided
- Coarse salt and freshly ground pepper
- 4 beef chuck top-blade steaks (each 5 to 6 ounces and about ½ inch thick)
- 3 tablespoons hoisin sauce
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