How To Cook the Best Steak Pan Seared #286 #Pan-Seared Steak
Aioli with Crispy Gnocchi & Sautéed Green Beans.
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INGREDIENTS
2 Steaks
¾ lb Gnocchi
2 cloves Garlic
6 oz Green Beans
2 Tbsps Mayonnaise
1 Tbsp Capers
¼ tsp Crushed Red Pepper Flakes
2 Scallions
step-by-step
INSTRUCTIONS
COOK ALONG
Prepare the ingredients & make the aioli
1. Prepare the ingredients & make the aioli
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the green beans; cut off and discard any stem ends. Peel and thinly slice the shallot. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the mayonnaise and as much garlic paste as you’d like. Season with salt and pepper.
Cook the steaks
2. Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a cutting board, and let rest for at least 5 minutes.
*An instant-read thermometer should register 145°F.
Blanch & finish the green beans
3. Blanch & finish the green beans
Meanwhile, add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the green beans to a paper towel-lined plate and pat dry. In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot. Cook, stirring occasionally, and separating the layers, 1 to 2 minutes, or until lightly browned. Add the blanched green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
Cook the gnocchi
44 Cook the gnocchi
Add the gnocchi to the same pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.
Finish the gnocchi
5. Finish the gnocchi
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
Slice the steaks & serve your dish
6. Slice the steaks & serve your dish
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished gnocchi and finished green beans. Top the steaks with the aioli. Enjoy!
Here is my video about kitchen scissors.
https://youtu.be/3UD2HKe6GeE
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