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Steak & Mashed Purple Potatoes
with Sautéed Green Beans & Tomatoes
30 MIN
2 Servings
From the Test Kitchen
To pair with seared flank steaks, you'll whip up two vibrant sides: mashed purple potatoes studded with aromatic scallions and sautéed veggies finished with rich butter and the savory juices released from the steak.
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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2 Flank Steaks
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¾ lb Purple Potatoes
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6 oz Green Beans
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4 oz Grape Tomatoes
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2 cloves Garlic
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2 Scallions
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4 Tbsps Butter
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1 Tbsp Red Wine Vinegar
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 1 tablespoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Stir in the sliced white bottoms of the scallions. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the steaks
Meanwhile, 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 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 plate. Let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
4
Start the vegetables
While the steaks rest, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened.
5
Finish the vegetables
To the pan, add the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until most of the liquid has cooked off. Turn off the heat; stir in 3/4 of the butter (you will have extra) until melted and combined. Taste, then season with salt and pepper if desired.
6
Slice the steaks & serve your dish
Reserving any juices on the plate, transfer the rested steaks to a cutting board. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Transfer the reserved juices from the plate to the pan of finished vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and finished vegetables. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 1 tablespoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Stir in the sliced white bottoms of the scallions. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the steaks
Meanwhile, 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 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 plate. Let rest at least 5 minutes.
*An instant-read thermometer should register 145°F.
4
Start the vegetables
While the steaks rest, in the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened.
5
Finish the vegetables
To the pan, add the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until most of the liquid has cooked off. Turn off the heat; stir in 3/4 of the butter (you will have extra) until melted and combined. Taste, then season with salt and pepper if desired.
6
Slice the steaks & serve your dish
Reserving any juices on the plate, transfer the rested steaks to a cutting board. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Transfer the reserved juices from the plate to the pan of finished vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and finished vegetables. Garnish with the sliced green tops of the scallions. Enjoy!
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