White Wine-Marinated Steak with Chive Smashed Potatoes & Lemon Green Beans

By ltrodrigu

Ingredients

• For Steak:
• 3 tablespoons white wine
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 pound chuck eye steaks, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 1 large shallot, sliced
• 1/4 cup fat-free, lower-sodium beef broth
• For Chive Smashed Potatoes:
• 1 pound Yukon gold potatoes
• 1/3 cup plain 2% Greek yogurt
• 2 tablespoons minced fresh chives
• 2 tablespoons fat-free milk
• 1/4 teaspoon salt
• For Lemon Green Beans:
• 3/4 pound green beans, trimmed
• 2 tablespoons lemon rind strips
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Make White Wine-Marinated Steak:
Combine the first 3 ingredients in a shallow dish. Add steaks, and let stand at room temperature for 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.

Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallot to pan; sauté 1 minute. Add reserved marinade and broth, scraping pan to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.

Make Chive Smashed Potatoes:
Cut potatoes into 3/4-inch pieces. Steam potatoes 15 minutes or until tender. Combine potatoes, yogurt, chives, milk, and salt. Mash to desired consistency.

Make Lemon Green Beans:
Steam green beans for 5 minutes or until crisp-tender. Toss with lemon rind strips, olive oil, salt, and black pepper.