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Pan-Seared Steaks & Green Beans
with Sour Cream & Cheesy Scallion Potato Cakes
45 MIN
$18.94/serving
2 Servings
From the Test Kitchen
We’re putting an exciting, flavorful twist on classic steak and potatoes by serving juicy seared steaks alongside crispy potato cakes, which boast a tender interior studded with aromatic scallions and melty cheese—all finished with a dollop of cooling sour cream.
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NutritionPER SERVING
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Calories1050 Cals (est.)
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fresh
ingredients
Title
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2 10-Oz New York Strip Steaks
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½ cup Potato Flakes
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2 Scallions
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6 oz Green Beans
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½ cup Biscuit Mix
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4 oz Grape Tomatoes
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¼ cup Sour Cream
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2 Tbsps Vegetarian Worcestershire Sauce
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1 Tbsp Sugar
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2 Tbsps Sherry Vinegar
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2 oz Monterey Jack Cheese
step-by-step
instructions
1
Prepare the ingredients & marinate the tomatoes
Wash and dry the fresh produce. Thinly slice the scallions. Grate the cheese on the large side of a box grater. Cut off and discard any stem ends from the green beans. Halve the tomatoes. In a medium bowl, whisk together the sugar, half the vinegar (you will have extra), and half the worcestershire sauce until the sugar has dissolved. Add the halved tomatoes to the bowl; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Make the batter
Meanwhile, in a medium bowl, combine the potato flakes, biscuit mix, sliced scallions, grated cheese, and 2/3 cup of water; season with salt and pepper. Set aside to let the batter rest.
3
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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 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 and loosely cover with foil to keep warm; let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
4
Cook the green beans
While the steaks rest, add the green beans to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Add the remaining worcestershire sauce; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
5
Cook the potato cakes & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Scoop the batter into the pan to make 4 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 3- to 5-inch diameter. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked potato cakes and cooked green beans. Top the potato cakes with the sour cream. Top the steaks with the marinated tomatoes (including as much of the liquid as you’d like). Enjoy!
1
Prepare the ingredients & marinate the tomatoes
Wash and dry the fresh produce. Thinly slice the scallions. Grate the cheese on the large side of a box grater. Cut off and discard any stem ends from the green beans. Halve the tomatoes. In a medium bowl, whisk together the sugar, half the vinegar (you will have extra), and half the worcestershire sauce until the sugar has dissolved. Add the halved tomatoes to the bowl; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
2
Make the batter
Meanwhile, in a medium bowl, combine the potato flakes, biscuit mix, sliced scallions, grated cheese, and 2/3 cup of water; season with salt and pepper. Set aside to let the batter rest.
3
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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 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 and loosely cover with foil to keep warm; let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
4
Cook the green beans
While the steaks rest, add the green beans to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Add the remaining worcestershire sauce; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
5
Cook the potato cakes & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Scoop the batter into the pan to make 4 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 3- to 5-inch diameter. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked potato cakes and cooked green beans. Top the potato cakes with the sour cream. Top the steaks with the marinated tomatoes (including as much of the liquid as you’d like). Enjoy!
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