IN THE KIT
1 ozZesty house blend
6 ozgreen beans
2 ozparmesan cheese
6 ozbeef stock/cream/base blend
Extra salt & pepper
Kitchen Items Needed
2 baking sheets
Large non stick skillet, preferable cast iron
Adjust racks to middle & top positions & preheat oven to 450°F;
Lightly oil both baking sheets;
Slice potatoes into ¼-inch-thick rounds (no need to peel);
Trim end of green beans if desired;
Zest lemon & squeeze juice out – place in small bowl;
Crush peppercorns by using a bottom of a pan or can.
In a large bowl, combine potatoes, a large drizzle of olive oil, Zesty house blend & toss until potatoes are completely coated. Arrange potatoes on prepared sheet into clusters (about 6 slightly overlapping slices each). Roast on middle rack for 12 minutes.
Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, half lemon zest, a bit of lemon juice, salt, & pepper. Set on one side of the baking sheet. Once potatoes have roasted 12 minutes, remove from oven & sprinkle with parmesan. Return to middle rack, place green beans on top rack. Roast until potatoes are tender, cheese is lightly browned, & green beans are tender, 10-12 minutes.
While veggies roast, pat steak dry with paper towels; season all over with salt & pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once shimmering hot, add steak & cook until browned on both sides for 4 mins. Turn off heat; wipe out pan. Transfer steak to sheet with green beans; roast until cooked to desired doneness, 4-6 minutes. (If green beans finish first, remove and continue roasting steak.) Set steak to one side & let rest for 2-3 minutes before slicing.
Heat a drizzle of oil in pan used for steak over medium heat. Add shallot/butter blend and cook, stirring, until softened, 1-2 mins. Add peppercorns & beef/cream blend. Simmer for 2-3 mins. Turn off heat. Season with salt & pepper.
Slice steak against the grain. Divide potato clusters, green beans with remaining lemon zest, & sliced steak between plates. Top steak with sauce & serve.