Pan Seared Steak with Salsa Verde

Ingredients

• 1/3 cup flat-leaf parsley coarsely chopped
• 1 tablespoon small capers rinsed, finely chopped if large
• 1 tablespoon minced shallot
• 2 teaspoons white-wine vinegar
• 1 teaspoon Dijon mustard
• Coarse salt and ground pepper
• 3 teaspoons vegetable oil
• 1 strip steak (6 to 8 ounces and 1 inch thick)
• 4 ounces green beans ends trimmed

Instructions

1. 1
   Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper. Steak
2. 2
   In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce. Green Beens
3. 3
   Meanwhile, in a small saucepan, bring 1 inch salted water to boil over high heat. Add green beans; cover. Cook until crisp-tender, about 5 minutes. Drain beans, place on a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.