Steaks & Sautéed Green Beans

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, half the vinegar (you will have extra), and half the worcestershire sauce until the sugar has dissolved. Add the halved tomatoes to the bowl; 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.

Meanwhile, in a medium bowl, combine the potato flakes, biscuit mix, sliced scallions, grated cheese, and 2/3 cup of water; season with salt and pepper. Set aside to let the batter rest.

Pat the steak dry with paper towels; season with salt and pepper on both sides In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 7 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 cutting board and loosely cover with foil to keep warm. Let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

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. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Scoop the batter into the pan to make 4 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 3- to 5-inch diameter. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat. Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the cooked potato cakes and cooked green beans. Top the potato cakes with the sour cream. Top the steaks with the marinated tomatoes (including as much of the liquid as you’d like). Enjoy!