Beef Steak with Pistachio Crust, Mustard Butter, and Warm Green Bean Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the beef steaks dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   In a small bowl, mix the pistachios, breadcrumbs, half of the Dijon mustard, lemon zest, grated garlic, half of the parsley, thyme leaves, and 1 tablespoon olive oil until you have a moist, coarse mixture.

3. 3

   In another bowl, mix the unsalted butter with the remaining Dijon mustard and set aside.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the steaks for 2 minutes per side until browned.

5. 5

   Remove the skillet from the heat. Spread a thin layer of the mustard butter over the top of each steak and press the pistachio mixture on top to form the crust.

6. 6

   Transfer the skillet to the oven and cook for 5 to 8 minutes at 220 °C / 425 °F, or until the meat reaches your preferred doneness. Let the steaks rest for 5 minutes out of the oven.

7. 7

   While the meat rests, heat the remaining 1 tablespoon olive oil in another skillet over medium heat. Add the red onion and chopped garlic, and cook for 2 minutes.

8. 8

   Add the green beans, 2 tablespoons water, the remaining salt, and the remaining black pepper. Cook for 4 to 5 minutes, stirring, until the green beans are tender but still crisp.

9. 9

   Turn off the heat and toss the green beans with the lemon juice and the remaining parsley.

10. 10

    Serve each beef steak with the warm green bean and red onion salad on the side. If desired, spoon any remaining mustard butter over the top for extra shine and flavor.