Family Friendly

Steaks & Marinated Tomatoes

with Green Beans & Cheesy Biscuits

45 MIN

+$10.99/serving 2 Servings

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with Ribeye Steak

From the Test Kitchen

Here, we're topping juicy seared steaks with bright, tangy marinated tomatoes. You'll serve the steaks alongside verdant green beans and flaky biscuits—studded with aromatic scallions and melty cheese.
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Nutrition

PER SERVING
Calories

1010 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
½ cup Biscuit Mix
¼ cup Sour Cream
2 Scallions
6 oz Green Beans
4 oz Grape Tomatoes
2 Tbsps Vegetarian Worcestershire Sauce
1 Tbsp Sugar
1 Tbsp Sherry Vinegar
2 oz Monterey Jack Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the tomatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions. Grate the cheese on the large side of a box grater. Cut off and discard any stem ends from the green beans. Halve the tomatoes. In a medium bowl, whisk together the sugar, vinegar, and half the worcestershire sauce until the sugar has dissolved. Add the halved tomatoes; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the biscuits

Meanwhile, in a bowl, combine the biscuit mix, sour cream, sliced scallions, grated cheese, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop the biscuit dough into 2 equal-sized dollops; place on the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.

3 Cook the steak

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Cook the green beans

While the steaks rest, add the green beans to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Add the remaining worcestershire sauce; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Turn off the heat.

5 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and cooked green beans. Top the steaks with the marinated tomatoes (including as much of the liquid as you’d like). Enjoy!