IN THE KIT
12 ozsirloin tenderloin steaks
6 ozgreen beans
4 ozparmesan cheese
4 ozgarlic butter
2 ozfresh thyme
2 ozZesty steak seasoning
Salt & pepper
Kitchen Items Needed
Microplane or grater
Rimmed baking sheet
Medium heavy skillet (preferably cast-iron)
Preheat oven to 450°F with a rack in the lower third;
Finely grate 1 teaspoon lemon zest; cut lemon into wedges;
Scrub potatoes, then thinly slice into rounds;
Pat steaks dry, smother with Zesty steak seasoning;
Bring a medium saucepan of salted water to a boil;
Trim green beans;
Pick 1 teaspoon thyme leaves from stems, then finely chop; discard stems.
On a rimmed baking sheet, toss potatoes with 2 teaspoons of olive olive oil. Season generously with salt & pepper. Roast on lower oven rack until tender & browned in spots, about 20 minutes. Remove from the oven, sprinkle with parmesan, return to the oven. Roast until cheese is melted, 2–3 minutes (watch closely as ovens vary).
Add green beans to boiling water; cook until crisp-tender, 3–4 minutes. Drain well, then return to saucepan, drizzle with oil. Cover to keep warm until ready to serve.
Heat 2 teaspoons oil in a medium heavy skillet (preferably cast-iron) over medium-heat. Add steaks, cook until deeply browned & medium-rare, 3–4 minutes per side (or longer for desired doneness). Transfer steaks to a cutting board, let rest for 5 minutes.
Add chopped thyme & lemon zest to bowl with garlic butter. Use a fork to mash to combine. Season with salt & pepper.
Step thinly slice steaks then spread lemon-thyme butter over top. Serve steaks with potatoes & green beans alongside, and with any lemon wedges for squeezing over. Enjoy!