Seared Hanger Steak with Rosemary Fingerling Potatoes and Green Bean Salad

LET'S GET COOKING!

1. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the potatoes in half. Trim the stems off the green beans. Peel and thinly slice shallot. Pick the rosemary and tarragon leaves off the stems and finely chop the leaves.

2. Add the green beans to the boiling water. Cook 2 to 3 minutes, or until bright green. Drain and rinse under cold water. Transfer the green beans to a medium bowl.

3. Add the shallot (you don’t have to use all of it, depending on your taste), tarragon, Dijon mustard, the juice of half the lemon, and a drizzle of olive oil to the green beans. Toss to combine and season with salt and pepper to taste.

4. In a medium bowl, combine the potatoes, rosemary, and a drizzle of olive oil. Season with plenty of salt and pepper and toss to coat. In a large pan, heat some olive oil on medium-high until hot. Pat the hanger steaks dry with paper towels and season them with salt and pepper. Add steaks and potatoes to the hot pan. Cook the steaks 5 to 7 minutes per side for medium-rare, or until they reach your desired doneness. Transfer to a plate to rest for at least 5 minutes.

5. Reduce the heat to medium and cook the potatoes an additional 2 to 4 minutes, or until tender when pierced with a fork, stirring occasionally.

6. Place each steak on a plate and arrange the potatoes and green bean salad around each. Squeeze a little lemon juice on the steak before eating. Serve with lemon wedges.