Fennel-Spiced Steaks

with Garlic Roasted Potato & Green Bean Salad

30-Minute Meal

Time

25-35 mins
Servings

2
Nutrition

Est. 630 calories

Slightly sweet and pleasantly herbal, fennel seeds are the secret ingredient behind tonight’s restaurant-quality steaks. We’re using both whole and ground fennel seeds to season the meat; in a hot pan, they brown and form a delicious crust. On the side, simple roasted potato, tossed in aromatic garlic oil, and a fresh salad of crisp green beans, shaved parmesan cheese, almonds, and marinated shallot round out the dish on a gourmet note.

fresh

ingredients

2 Steaks
1 clove Garlic
1 Russet Potato
6 oz Green Beans
2 Tbsps Roasted Almonds
2 Tbsps Shaved Parmesan Cheese
1 Shallot
1 Tbsp White Wine Vinegar
1 Tbsp Steak Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)

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step-by-step

instructions

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1 Prepare & roast the potato:

Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the potato. Halve the lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer.Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a medium bowl.

2 Prepare the remaining ingredients & make the garlic oil:

While the potato roasts, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Peel and thinly slice the shallot. Place in a bowl with the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Roughly chop the almonds. Peel the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place in a bowl and top with 1 tablespoon of olive oil. Season with salt and pepper; stir to combine.

3 Cook the steaks:

While the potato continues to roast, pat the steaks dry with paper towels; season with salt, pepper, and the spice blend on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

4 Blanch & shock the green beans:

While the steaks cook, fill a medium bowl with ice water; add a pinch of salt and set aside. To the pot of boiling water, add the green beans. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water; let stand until completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a medium bowl.

5 Make the green bean salad:

While the steaks rest, pick the basil leaves off the stems; discard the stems. To the bowl of shocked green beans, add the marinated shallot (including any marinating liquid), almonds, half the basil (tearing the leaves just before adding), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste.

6 Finish & plate your dish:

To the bowl of roasted potato, add as much of the garlic oil as you’d like. Gently toss to combine; season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the finished potato, green bean salad, and sliced steaks between 2 dishes. Garnish the salad with the cheese. Garnish the potato with the remaining basil (tearing the leaves just before adding). Enjoy!

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