Recipe courtesy of Laura Vitale
Seared Steak and Green Beans with Herbed Butter
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1074
- Total Fat
- 97
- Saturated Fat
- 49
- Carbohydrates
- 12
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 43
- Cholesterol
- 270
- Sodium
- 972
- Total: 1 hr 40 min (includes chilling and resting times)
- Active: 40 min
Ingredients
Herbed Butter:
1 stick (1/2 cup) unsalted butter, softened to room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Steak:
One 1-pound rib-eye steak (about 1 inch thick)
Kosher salt and freshly ground black pepper
One 3-inch sprig fresh rosemary, needles stripped from the stem and chopped
1 tablespoon safflower oil or other flavorless oil
Green Beans:
8 ounces thin French green beans, trimmed
Directions
- For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
- Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
- For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
- Season both sides of the steak well with the chopped rosemary and some salt and pepper.
- Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
- For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
- When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.