Steak & Mashed Purple Potatoes

with Sautéed Green Beans & Tomatoes

30 MIN

2 Servings

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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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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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!