Skirt Steak with Haricots Verts, Corn, and Pesto
['1 1/2 lb skirt steak', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1 1/2 tablespoons olive oil', '1 ear corn, kernels cut off', '3/4 lb haricots verts, trimmed', '1/2 cup prepared basil pesto']
Pat steak dry and cut into 4 pieces, then sprinkle all over with salt and pepper.
Heat 1/2 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté corn, stirring, until just starting to brown, 1 to 2 minutes. Transfer to a large bowl.
Add remaining tablespoon oil to skillet and sauté steaks, in batches if necessary, turning over once, 3 to 5 minutes per batch for thin pieces and 5 to 7 minutes per batch for thicker pieces (for medium-rare). Transfer steaks to a cutting board and let stand 5 minutes before slicing.
While steaks rest, cook haricots verts in a large pot of well-salted boiling water, uncovered, until just tender, about 4 minutes, and drain well in a colander. Add beans to corn then add pesto, stirring to coat. Serve corn and beans topped with sliced steak.
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