Name: Steak with Dijon Green Bean-Potato Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 1 1/2 pounds small red potatoes, unpeeled, halved; Salt and pepper; 8 ounces green beans, trimmed and cut into 1 1/2-inch lengths; 6 tablespoons extra-virgin olive oil; 1/4 cup chopped fresh parsley; 2 tablespoons Dijon mustard; 2 tablespoons white wine vinegar; 1 small shallot, minced; 2 (1-pound) boneless strip or rib-eye steaks, about 1 inch thick, trimmed and halved crosswise

Why This Recipe Works

To ensure that the potatoes and green beans effectively absorb the vinaigrette, we dress them while they are still hot.

Before You Begin

Use small red potatoes measuring 1 to 2 inches in diameter.

Instructions

Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 1 1/2 tablespoons salt; return to boil and cook for 10 minutes. Add green beans and cook until both vegetables are tender, about 5 minutes. Drain.

Whisk 5 tablespoons oil, parsley, mustard, vinegar, shallot, and 1/2 teaspoon pepper together in large bowl. Add hot vegetables to bowl with dressing and toss gently to combine. Season with salt and pepper to taste.

Pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Serve steaks with salad.