Flank Steak with Blistered Sungold Tomatoes, Mardi Gras Beans, and Purple Sweet Potato Mash

Pan-Seared Flank Steak

A hard sear develops a savory crust while a short cook keeps flank steak rosy. Resting and slicing thinly across the grain are essential for tenderness.

Ingredients

• 1.5 lb flank steak
• 1 tsp fine sea salt
• 0.5 tsp freshly ground black pepper
• 1 tbsp ghee
• 2 tbsp chopped flat-leaf parsley, for finishing the plate

Instructions

1. Pat the steak dry and season with salt 30–60 minutes before cooking. If seasoning further ahead, refrigerate uncovered.
2. Heat a large heavy skillet over medium-high heat. Pat the steak dry again, add the ghee to the skillet, and lay in the steak.
3. Sear for 3–4 minutes on the first side, then turn and cook for another 3–4 minutes. Continue turning every minute as needed until deeply browned and the thickest part reaches 125–130°F for a medium-rare finish after resting.
4. Transfer to a board, season with pepper, and rest for 10 minutes. Reserve any juices for the tomatoes.
5. Identify the direction of the muscle fibers, then slice across them into thin strips, holding the knife at a slight angle. Finish with parsley when plating.

Notes

• For USDA-recommended doneness, cook beef to 145°F and rest at least 3 minutes.

Blistered Sungold Tomatoes with Garlic

Sungolds collapse into a naturally sweet, tangy sauce. Briefly softening sliced garlic after blistering the tomatoes keeps it aromatic rather than bitter.

Ingredients

• 1 lb Sungold tomatoes, washed and thoroughly dried
• 1 tbsp ghee
• 4 cloves garlic, thinly sliced
• 0.25 tsp fine sea salt, plus more to taste
• 1 tsp red wine vinegar, plus more to taste
• to taste freshly ground black pepper
• as available resting juices from the flank steak

Instructions

1. Heat the ghee in a wide skillet over medium-high heat. Add the tomatoes in one layer and leave undisturbed for 2–3 minutes, until blistered underneath.
2. Shake the pan and cook for another 2 minutes, until several tomatoes begin to split.
3. Reduce the heat to medium-low. Add the sliced garlic and salt, then cook for 4–6 minutes, stirring gently and crushing about half the tomatoes with a spoon. Keep the garlic pale gold and the sauce chunky.
4. Stir in the vinegar and steak resting juices. Simmer briefly until glossy and spoonable, then season with pepper and adjust the salt and acidity.

Notes

• If the sauce becomes too thick before the garlic softens, add water a tablespoon at a time. If watery, simmer uncovered until the juices lightly coat a spoon.

Mardi Gras Beans with Forager’s Vinaigrette

Brief blanching preserves the beans’ snap and color. Dressing them while just warm helps the vinaigrette coat their surfaces without making them limp.

Ingredients

• 1 lb mixed green and yellow snap beans or Romano beans
• 3 tbsp Noma Projects Forager’s Vinaigrette, shaken well
• 1 tbsp chopped flat-leaf parsley
• as needed salt for blanching water and final seasoning

Instructions

1. Trim the beans. Leave slender beans whole; split broad Romano beans lengthwise to make long ribbons.
2. Bring a large pot of salted water to a boil. Add the beans and cook for 3–5 minutes, depending on thickness, until brightly colored and tender with a little resistance.
3. Drain and briefly rinse under cold water to stop the cooking. Drain thoroughly and spread on a clean towel so excess water does not dilute the dressing.
4. Toss the barely warm beans with the Forager’s Vinaigrette and parsley. Taste before adding more salt. Serve warm or at room temperature.

Notes

• Cook different bean varieties separately if their thicknesses vary substantially. Purple beans, if included in the mix, generally turn green during cooking.

Mashed Purple Sweet Potatoes

Steaming keeps purple sweet potatoes from becoming waterlogged. Butter and small additions of hot water produce a rich but firmly spoonable mash.

Ingredients

• 1.75 lb purple-fleshed sweet potatoes, peeled and cut into 1-inch chunks
• 3 tbsp unsalted butter
• 0.25–0.5 cup hot water, as needed
• 0.5 tsp fine sea salt, plus more to taste

Instructions

1. Set a steamer basket over simmering water. Add the sweet potatoes, cover, and steam for 25–35 minutes, until a knife passes through the centers without resistance.
2. Transfer to a warm saucepan and let excess surface moisture evaporate for a minute.
3. Mash thoroughly with the butter and salt. Add hot water a little at a time until soft enough to spoon but still able to hold ridges.
4. Taste for salt and keep covered over very low heat, stirring occasionally. Add another splash of hot water if the mash firms up before serving.

Notes

• Purple sweet potato varieties differ in dryness; use tenderness, rather than the clock, to judge when they are ready to mash.

Overall Timing / Workflow

The mash holds well, and the beans are good warm or at room temperature. That leaves the final minutes free for cooking and resting the steak.

Instructions

1. 0:00 — Salt the steak. Peel and cut the sweet potatoes, then start steaming them.
2. 0:10 — Trim the beans, slice the garlic, chop the parsley, and bring the blanching water to a boil.
3. 0:20 — Blanch, drain, and dry the beans. Toss with the vinaigrette once barely warm.
4. 0:30 — Check the sweet potatoes; when fully tender, mash and hold warm.
5. 0:35 — Begin searing the steak. In a second skillet, start blistering the tomatoes.
6. 0:45 — Rest the steak and finish the tomato sauce with its resting juices. Check the mash consistency and bean seasoning.
7. 0:55 — Slice the steak across the grain and plate immediately.

Plating

Keeping the three main elements distinct preserves the vivid colors, while spooning the tomatoes directly over the steak ties the plate together.

Instructions

1. Spoon a generous mound of purple sweet potato mash onto one side of each warm plate, leaving visible ridges.
2. Arrange the dressed beans alongside in a loose pile.
3. Fan the sliced steak across the remaining space and spoon the chunky Sungold sauce over its center, leaving some browned edges and pink interiors visible.
4. Scatter the reserved parsley lightly over the steak and vegetables.

Leftover Path

Separate storage protects the steak from overcooking and keeps the beans from sitting in tomato juices. The components also make an easy composed lunch.

Instructions

1. Refrigerate leftovers within 2 hours in separate airtight containers and use within 3–4 days.
2. Reheat the mash gently in a covered saucepan with a splash of water, stirring until hot.
3. Warm the tomatoes separately. For the most tender leftover steak, serve it cold and thinly sliced, or add it to the warm sauce off heat just long enough to take off the chill.
4. Serve the beans cold or at room temperature, refreshing with a small amount of the vinaigrette if needed.