Seared Steaks & Crispy Shallot

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. Medium dice the potatoes. Peel the shallot; thinly slice into rounds, separating the layers. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the soy glaze, ketchup, maple syrup, vinegar, and half the broth.

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese curds, buttermilk, and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, place the flour and sliced shallot in a bowl; season with salt and pepper. Toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated shallot in an even layer (shaking off any excess flour). Cook, stirring frequently, 5 to 6 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Carefully drain off and discard any excess oil. Wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and remaining broth. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid has cooked off and the green beans are tender. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare (125°F), or until 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.

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. 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 mashed potatoes and cooked green beans. Top the steaks and potatoes with the finished sauce and crispy shallot. Garnish the green beans with the peppers. Enjoy!