Traditional steak and potatoes gets a major upgrade with a flavorful hanger steak and crispy, cheesy potatoes. Green beans are tossed in fresh dill and vinegar for a sharp bite. Be sure to pat your steak dry before seasoning for a perfect sear, and resist the urge to poke and flip more than necessary. Letting it be during and after the cooking process ensures optimal juiciness and flavor. Cook, relax, and enjoy!

What you'll need: 1½ lbs baby red potatoes 1 oz Parmesan 1 lb green beans 1 Tbsp white wine vinegar 1 tsp Dijon mustard 1 tsp honey ¼ oz fresh dill 20 oz hanger steak coarse salt olive oil freshly ground pepper

Equipment: medium pot grater or microplane rimmed baking sheet colander large skillet

Recipe steps:

  1. Boil potatoes Preheat oven to 45o°F. Place potatoes in a medium pot and cover with 1-inch cold water. Add 2 teaspoons salt and bring to a boil. Continue to cook until potatoes are tender when pierced with a knife, 12–15 minutes. Drain and return to pot to dry. Grate Parmesan into a small bowl.

  2. Roast potatoes Coat a rimmed baking sheet with 3 tablespoons oil. Add potatoes, season with salt and pepper and toss to combine. Using the bottom of a glass, press down on each potato to flatten slightly, then turn to coat in oil. Roast about 10 minutes. Sprinkle potatoes with cheese and continue to roast until golden and crisp, 5–10 minutes more.

  3. Steam green beans Meanwhile, fill same medium pot with 1 inch water and bring to a simmer over high heat. Trim ends from green beans and add to pot. Cover and steam until crisp-tender, about 5 minutes. Drain.

  4. Make dressing Whisk vinegar, Dijon mustard, 1 teaspoon honey, and 2 tablespoons oil in a large bowl. Remove dill fronds from stems and finely chop; add to bowl and season with salt and pepper. Add green beans to dressing and toss to coat.

  5. Cook steak Heat 1 tablespoon oil in a large-heavy bottomed skillet over medium-high. When oil is shimmering, season steak with salt and pepper and add to skillet. Cook, turning once, until golden brown, 3–5 minutes per side for medium rare. Transfer to a board to rest, 5 minutes.

  6. Serve Thinly slice steak across the grain and serve with Parmesan potatoes and dilly beans. Enjoy!

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