Pan-Roasted Steaks with Buttered Potatoes and Beans

Ingredients

• 14 oz baby red potatoes
• 12 oz trimmed fresh green beans
• 1 lemon, for juice
• 3 tablespoons garlic-herb butter
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup grated Parmesan (or pecorino) cheese

Steps

1. Halve potatoes (about 4 cups) and place in microwave-safe bowl; cover and cook on HIGH 8–10 minutes until tender. Microwave green beans following package instructions. Halve beans if desired. Juice lemon (2 tablespoons).
2. Preheat large, nonstick sauté pan on medium 2–3 minutes; place butter in pan. Add potatoes, beans, lemon juice, salt, and pepper; cook and stir 2–3 minutes until beans are desired tenderness. Sprinkle with cheese; serve.

Ingredients

• 1 shallot
• 6 cloves garlic
• 1 tablespoon fresh rosemary
• ¼ teaspoon crushed red pepper
• 2 lean, boneless steaks (such as top sirloin fillet or top round; about 1 ½ lb)
• 2 teaspoons olive oil, divided
• ¼ teaspoon pepper
• ¾ teaspoon kosher salt, divided
• Aluminum foil
• 1 cup unsalted beef stock
• 1 cup orange juice
• 2 tablespoons brown sugar

Steps

1. Chop shallot (2 tablespoons), garlic (1 tablespoon), and rosemary finely; combine with red pepper and mix until blended. Coat steaks with 1 teaspoon oil, then sprinkle with pepper and ¼ teaspoon salt (wash hands).
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place steaks in pan; cover and cook 5–6 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board, cover with foil, and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
3. Return same pan to heat, then add remaining 1 teaspoon oil and shallot mixture; cover and cook 2–3 minutes, stirring occasionally, until browned. Stir in stock, juice, sugar, and remaining ½ teaspoon salt; simmer 10–12 minutes until sauce is thick enough to coat a spoon. Slice steaks thinly; top with sauce and serve.