Treat yourself to a balanced and flavorful meal with juicy pan-seared steaks served alongside roasted green beans, red-skinned potatoes, and blistered cherry tomatoes. The dish is elevated by fresh parsley, finely sliced shallots, and a drizzle of sherry vinegar for a touch of brightness. A sprinkle of sea salt and grated Parmesan cheese brings out the rich, savory flavors of the vegetables, making each bite vibrant and satisfying. Perfect for a cozy yet refined dinner, this recipe combines classic flavors in a wholesome, hearty way.
3 servings, 570 calories per serving, approximately 51 grams of protein per serving
Ingredients
- 12 ounces green beans
- 12 oz red skinned potatoes
- 1/8 oz parsley
- 2 shallots
- 1 ½ pints cherry tomatoes
- 2 tablespoons sherry vinegar
- 3 5 oz steaks
- ½ teaspoon sea salt
- 1-ounce grated parmesan cheese
You'll Need
- Medium pot
- Kosher salt
- Black pepper
- Olive oil
- 2 medium pans
1. Prepare ingredients
Rinse all produce. Cut potatoes into 1-inch cubes, place in a medium pot, and set aside. Roughly chop parsley. Peel shallots and mince.
2. Make Tomato Vinaigrette
Heat 2 tablespoons olive oil in a medium pan over medium heat. When oil is shimmering, add shallots and cook until beginning to soften, about 1 minute. Add cherry tomatoes and cook until soft and beginning to burst, 8-10 minutes. Using a spoon, mash tomatoes to release their juices. Remove pan from heat. Stir in sherry vinegar, 1 tablespoon olive oil, salt and pepper. Set aside until step 6.
3. Sear Steaks
Season steaks all over with salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare. Transfer to a plate and set aside to rest for about 5 minutes.
4. Boil Potatoes and Green Beans
While steaks sear, cover potatoes in pot with cold water by 1 inch and season generously with kosher salt. Bring to a boil over high heat and cook until almost tender, about 8 minutes. Add green beans to pot with potatoes. Continue boiling until beans are bright green and potatoes are tender when pierced with a knife tip, about 2 minutes more. Drain and return to pot, off heat.
5. Season Vegetables
Add 1 ½ tablespoons olive oil to pot with vegetables, still off heat, and gently stir to coat. Add parmesan and stir to combine. Add salt and pepper as desired.
6. Plate Steaks
Cut steaks against the grain into ¼-inch slices and divide among plates. Return pan with tomato vinaigrette to medium heat to warm, about 1 minute. Stir in parsley, then spoon over steak. Serve with potatoes and green beans!