Pan-Seared Flank Steak with Cognac-Peppercorn Cream and Blistered Haricots Verts

Begin the quick marinade: In a shallow dish, combine 1 tbsp Worcestershire sauce, 1 minced garlic clove, 1 tsp finely chopped fresh rosemary, 1 tbsp olive oil, and a pinch of salt and black pepper. Place the 12 oz raw flank steak in the dish, coating both sides thoroughly, and let marinate at room temperature for 10 minutes while prepping the other ingredients.

Prepare the vegetables and aromatics: Wash and trim the ends of 8 oz raw haricots verts. Finely mince 1 large shallot and the remaining 1 garlic clove. Coarsely crush 1 tbsp whole black peppercorns using the flat side of a chef's knife or a mortar and pestle.

Remove the flank steak from the marinade and pat it completely dry with paper towels to ensure a deep, caramelized sear. Season both sides generously with salt.

Heat 1 tbsp neutral oil in a heavy cast-iron skillet over high heat until it just begins to smoke. Carefully lay the steak in the pan and sear without moving for 3 to 4 minutes per side, developing a rich, dark brown crust (fond). Remove the steak to a warm plate, tent loosely with foil, and let rest for 5 to 7 minutes.

While the steak rests, cook the haricots verts: Heat 1 tsp olive oil and 1 tbsp unsalted butter in a separate skillet over medium-high heat. Add the haricots verts and sauté for 3 to 4 minutes, tossing frequently, until they are slightly blistered but still crisp-tender. Season with salt, pepper, and 1 tsp fresh lemon juice. Remove from heat and cover to keep warm.

Lower the steak skillet heat to medium. Melt the remaining 1 tbsp unsalted butter in the pan, then add the minced shallot and the remaining minced garlic. Sauté for 1 minute until soft and fragrant, scraping up the browned steak bits from the bottom of the pan.

Stir in the 1 tbsp crushed peppercorns and toast for 30 seconds. Pour in 2 tbsp cognac to deglaze the pan, stirring constantly as it bubbles rapidly. Let the liquid reduce by half, about 1 minute.

Whisk in 1/4 cup low-sodium beef broth, 1 tsp Dijon mustard, and 1 tsp fresh thyme leaves. Simmer for 1 to 2 minutes until slightly reduced.

Reduce heat to low and stir in 1/3 cup heavy cream. Simmer gently for 2 minutes until the sauce thickens into a velvety, rich cream that coats the back of a spoon. Season with salt to taste.

Slice the rested flank steak thinly against the grain at a 45-degree angle. Arrange the steak slices on plates alongside the blistered haricots verts, and spoon the warm cognac-peppercorn cream sauce generously over the steak.