Brown Butter Steak Bites with Blistered Green Beans and Crispy Garlic

Ingredients

• 1 1/2 lb sirloin or strip steak, patted very dry and cut into 1-inch cubes
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil (grapeseed or canola; divided)
• 6 cloves garlic, thinly sliced
• 12 oz green beans, trimmed
• 6 tbsp unsalted butter
• 1 tbsp fresh thyme leaves, or 1 tsp dried
• 1 lemon, halved
• Flaky sea salt, for finishing
• 1/4 tsp red pepper flakes, optional

Steps

1. 1

   Pat the steak cubes very dry with paper towels. Moisture is the enemy of a good sear, and a wet cube steams instead of browning. Season with 3/4 tsp of the kosher salt and the black pepper, then let them sit at room temperature while you prep everything else.

2. 2

   Heat 1 tbsp of the oil in a large skillet, cast iron if you have it, over medium heat. Add the sliced garlic and cook, stirring often, until golden and crisp, 2 to 3 minutes. Scoop the chips onto a paper towel and lightly salt them. They go from golden to burnt in seconds, so don't wander off.

3. 3

   Turn the heat to high and add the remaining 1 tbsp oil. When it shimmers and is almost smoking, add the steak bites in a single layer. Work in two batches if the pan looks crowded, because crowding steams instead of sears. Don't touch them for 2 minutes, then flip and sear the other side for 1 to 2 minutes, until deeply browned and cooked to your preferred doneness. Transfer to a plate.

4. 4

   Lower the heat to medium and add the green beans with the remaining 1/4 tsp salt. Cook, tossing occasionally, until blistered and crisp-tender, 4 to 5 minutes. You want char spots, not mush.

5. 5

   Push the beans to one side and add the butter and thyme. Let it melt, foam, and then turn golden and nutty-smelling, 2 to 3 minutes. Swirl the pan and watch for the milk solids to go amber. Return the steak and any resting juices to the pan and spoon the brown butter over everything for 30 seconds.

6. 6

   Squeeze half the lemon over the top, scatter the crispy garlic chips and a pinch of flaky sea salt, and add the red pepper flakes if you want heat. Serve straight from the skillet. This does not survive a serving platter, and it shouldn't have to.