Pan-Seared Steaks & Aioli

with Crispy Gnocchi & Sautéed Green Beans

35 MIN

+$6.95/serving 2 Servings

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with NY Strip 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.
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Nutrition

PER SERVING
Calories

1040 Cals (est.)

View Full Nutrition

fresh

ingredients

2 10-Oz No Added Hormones Ny Strip Steaks
¾ lb Gnocchi
2 Scallions
2 Tbsps Mayonnaise
2 cloves Garlic
6 oz Green Beans
1 Tbsp Capers
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks; cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), 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.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

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 a drizzle 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!