Steaks & Marinated Tomatoes
with Green Beans & Cheesy Biscuits
Ingredients
- 2 Steaks (Customized ingredients - can be swapped for 2 8-oz Pasture-Raised Tenderloin Steaks or 2 Flank Steaks)
- 6 oz Green Beans
- 2 Scallions
- 4 oz Grape Tomatoes
- 1/4 cup Sour Cream
- 2 oz Monterey Jack Cheese
- 1 Tbsp Sherry Vinegar
- 2 Tbsp Vegetarian Worcestershire Sauce
- 1/2 cup Biscuit Mix
- 1 Tbsp Sugar
Instructions
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Prepare the ingredients & marinate the tomatoes
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions. Grate the monterey jack on the large side of a box grater. Cut off and discard any stem ends from the green beans. Halve the tomatoes. In a medium bowl, whisk together the sugar, vinegar, and half the worcestershire sauce until the sugar has dissolved. Add the halved tomatoes; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
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Make the biscuits
Meanwhile, in a bowl, combine the biscuit mix, sour cream, sliced scallions, grated monterey jack, and a pinch of salt and pepper. Gently stir until just combined (be careful not to overmix). Lightly oil a sheet pan. Scoop the biscuit dough into 2 equal-sized dollops; place on the sheet pan. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.
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Cook the steaks
Meanwhile, 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 a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
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Cook the green beans
While the steaks rest, add the green beans to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Add the remaining worcestershire sauce; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Turn off the heat.
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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 baked biscuits and cooked green beans. Top the steaks with the marinated tomatoes (including as much of the liquid as you'd like). Enjoy!
Protein Variations
Tenderloin Steaks
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If you chose Tenderloin Steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
Flank Steaks
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If you chose Flank Steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
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