Steak &
pan sauce pasta.
Steak, pasta, green beans, and a sauce made from the good bits left in the pan. Dairy-free, pantry-friendly, and very much a work in progress—in the best way.
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Quick answers from my notes on this dinner. This guided helper isn’t a live AI chat yet.
Sauce looks thin?
Keep simmering the broth until it coats a spoon. Then stir in dairy-free butter and toss with pasta; both help give the sauce body. Some dairy-free parmesan takes longer to melt, so be patient. Save pasta water for a sauce that gets too thick, not one that's still thin.
Beans turned soft?
Use the second skillet while the steak rests. If the beans release water, let it cook off before adding more oil. Give them some space and a minute without stirring so they can brown. See the green bean side.
Use a thermometer in the thickest part of each steak. The FoodSafety.gov safety guidance for whole-cut beef is 145°F with a 3-minute rest.