Trim green beans, if necessary.

Place a large non-stick pan over medium-high heat. Add green beans, 1 tsp. olive oil, 1/4 cup water, half the onion salt (reserve remaining for hash), and a pinch of pepper to hot pan. Cover and cook until tender, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Remove from burner. Add butter (to taste) and stir until coated, 30-60 seconds.

Transfer green beans to a plate and tent with foil. Wipe pan clean and reserve.

While green beans cook, continue recipe.

Pat steaks dry and season all over with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate. Rest, 3 minutes.

Wipe pan clean and reserve.

While steaks cook, continue recipe.

Prick each potato once with a fork.

Place potatoes and 1/4 cup water in a microwave-safe bowl. Microwave until slightly softened, 4-5 minutes.

Carefully remove from microwave. Let cool, 3-4 minutes.

Once cool enough to handle, cut into 1" dice.

Return pan used to cook green beans to medium-high heat.

Add 1 Tbsp. olive oil, potatoes, onions, corn, and remaining onion salt. Stir occasionally until lightly browned and tender, 5-6 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Return pan used to cook steaks to low heat and add crème fraîche, 1 Tbsp. water, half the coarse black pepper, and demi-glace. Stir until combined and heated through, 1-2 minutes.

Taste and add remaining coarse black pepper, if desired. Remove from burner.

Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!