Seared Steaks & 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 other 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. 

Pat the steaks dry with paper towels; season with salt and pepper on all 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, 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. 

While the steaks cook, add the prepared green beans to the pot of boiling water and 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; season with salt and pepper. 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. 

While the shallot cooks, 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.

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. 

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!