Fennel-Spiced Steaks

with Garlic Roasted Potato & Green Bean Salad

Fennel-Spiced Steaks

with Garlic Roasted Potato & Green Bean Salad

A bit sweet and pleasantly herbal, fennel seeds are the key to tonight’s gourmet meal. We’re using them both whole and ground to season our steaks, along with rosemary and sage: in a hot pan, the blend forms a delicious crust. The dish comes together with roasted potato, tossed with aromatic garlic oil, and a sophisticated salad of crisp green beans, shaved parmesan, marinated shallot, and almonds.

30 minutes

Ingredients

2 Steaks
1 Garlic
1 Russet Potato
6 oz Green Beans
2 tbsp Roasted Almonds
2 tbsp Shaved Parmesan Cheese
1 Shallot
1 tbsp White Wine Vinegar
1 tbsp Steak Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)

Instructions

Prepare & roast the potato:

Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the potato. Halve lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer.Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a medium bowl.

Prepare the remaining ingredients & make the garlic oil:

While the potato roasts, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Peel and thinly slice the shallot. Place in a bowl with the vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Roughly chop the almonds. Peel the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Place in a bowl. Top with 1 tablespoon of olive oil and season with salt and pepper; stir to combine.

Cook the steaks:

While the potato continues to roast, pat the steaks dry with paper towels; season with salt, pepper, and the spice blend on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

Blanch & shock the green beans:

While the steaks cook, fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water and cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water. Let stand until the green beans are completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a medium bowl.

Make the green bean salad:

While the steaks rest, to the bowl of shocked green beans, add the marinated shallot (including any marinating liquid), almonds, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste.

Finish & plate your dish:

Add as much of the garlic oil as you’d like to the bowl of roasted potato. Gently toss to combine. Season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the finished potato, green bean salad, and sliced steaks between 2 dishes. Garnish the salad with the cheese. Enjoy!