Who wouldn't want a juicy steak topped with butter, a blue cheese compound butter no less! FYI, compound butters are flavorful dish enhancers made from mixing different ingredients into a butter base. Blue cheese lends its deliciously distinctive aroma and flavor to this compound butter, and green onion and garlic punch it up another notch.
Stem and coarsely chop rosemary. Trim and thinly slice green onions. Halve grape tomatoes. Mince garlic. Halve fingerling potatoes. Trim ends off green beans. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Bake The Potatoes
Combine fingerling potatoes, rosemary, 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and bake until golden brown and fork tender, 15-17 minutes. While potatoes bake, cook green beans.
Cook the Green Beans and Tomatoes
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add half the garlic (reserve remaining for butter) to hot pan and cook until fragrant, 30 seconds. Add green beans and ¼ cup water and cook, stirring constantly, until beans are bright green and water has mostly evaporated, 2 minutes. Add grape tomatoes and cook 2 minutes. Season with ½ tsp. salt and a pinch of pepper and remove to a plate. Wipe pan clean and reserve.
Make the Compound Butter
In a small bowl, combine softened butter, blue cheese (to taste), remaining garlic, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper. Mold into two small disks and place on a plate. Refrigerate until plating.
Cook the Steaks
Return pan used to cook green beans to medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Rest 5 minutes before plating.
Plate the Dish
Place a portion of green beans and tomatoes on a plate. Lay fingerling potatoes next to vegetables. Place steak on plate and top with blue cheese butter and remaining green onions.