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Pan-Seared Steaks & Aioli
with Crispy Gnocchi & Sautéed Green Beans
35 MIN
$11.94/serving
2 Servings
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.
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NutritionPER SERVING
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Calories780 Cals (est.)
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fresh
ingredients
Title
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2 Flank Steaks
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¾ lb Gnocchi
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2 cloves Garlic
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6 oz Green Beans
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2 Tbsps Mayonnaise
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1 Tbsp Capers
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¼ tsp Crushed Red Pepper Flakes
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2 Scallions
time-saving
tips & techniques
step-by-step
instructions
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 fresh produce. Cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. 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, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
3
Blanch & finish the green beans
Meanwhile, add the 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 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. 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. Wipe out the pan.
4
Cook the gnocchi
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.
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 steaks & 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. Garnish with the sliced green tops of the scallions. Enjoy!
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 fresh produce. Cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. 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, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
3
Blanch & finish the green beans
Meanwhile, add the 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 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. 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. Wipe out the pan.
4
Cook the gnocchi
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.
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 steaks & 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. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
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