4 NY strip steaks
1 1/2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup vegetable or beef stock
2 tablespoons thinly sliced fresh basil
Salt and Pepper, to taste
Season the steaks with salt and pepper on both sides. Cook steaks to your desired doneness on the grill, in a frying pan and/or in the oven.
Cook the green beans in a large pot of boiling water for about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the onions and garlic; saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans, salt and pepper; cook until the juices evaporate and the beans are almost tender, about10 minutes. Stir in the stock. Simmer 2 minutes longer. Add basil.
Serve steak with beans and tomatoes.
