Steak & Mashed Purple Potatoes with Sautéed Green Beans & Tomatoes

Steak & Mashed Purple Potatoes

with Sautéed Green Beans & Tomatoes

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Steak & Mashed Purple Potatoes with Sautéed Green Beans & Tomatoes
Title
  • 2 Flank Steaks
  • ¾ lb Purple Potatoes
  • 6 oz Green Beans
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 2 Scallions
  • 4 Tbsps Butter
  • 1 Tbsp Red Wine Vinegar
Prepare the ingredients
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.

Cook & mash the potatoes
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.

Cook the steaks
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.

Start the vegetables
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.

Finish the vegetables
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.

Slice the steaks & serve your dish
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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients
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.

Cook & mash the potatoes
Cook the steaks
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.

Start the vegetables
Finish the vegetables
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!

Slice the steaks & serve your dish
Browse Steps
1 of 6