Seared Steaks & Aioli with Crispy Gnocchi & Sautéed Green Beans

Seared Steaks & Aioli

with Crispy Gnocchi & Sautéed Green Beans

35 MIN
2 Servings
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Available Options

  • with Extra Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
    • with Extra Bistro Steaks

    From the Test Kitchen

    For a unique spin on classic steak and potatoes, we’re serving our juicy steaks alongside pillowy dumplings of potato-based gnocchi—cooked briefly, then finished in a pan with garlic and capers to develop an irresistibly golden brown, crispy exterior. To give the steaks a bright, aromatic lift, we’re topping them with a delicious aioli, which simply combines mayonnaise and punchy garlic paste.
    See Plans
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    fresh
    ingredients
    Seared Steaks & Aioli with Crispy Gnocchi & Sautéed Green Beans
    Title
    • ¾ lb Gnocchi
    • 2 cloves Garlic
    • 2 Tbsps Mayonnaise
    • 6 oz Green Beans
    • 1 Shallot
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Capers
    • 4 Steaks

    Seared Steaks & Aioli

    Prepare the ingredients & make the aioli
    1 Prepare the ingredients & make the aioli

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the green beans; cut off and discard the stem ends. Peel and thinly slice the shallot. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper.

    2 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F.

    Cook the steaks
    Blanch & finish the green beans
    3 Blanch & finish the green beans

    Meanwhile, add the prepared green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the green beans to a paper towel-lined plate and pat dry. In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot. Cook, stirring occasionally and separating the layers, 1 to 2 minutes, or until lightly browned. Add the blanched green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the gnocchi

    Meanwhile, add the gnocchi to the same pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

    Cook the gnocchi
    Finish the gnocchi
    5 Finish the gnocchi

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    6 Slice the steak & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished gnocchi and finished green beans. Top the steaks with the aioli. Enjoy!

    Slice the steak & serve your dish
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