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 uncovered 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 and add 1 Tbsp. olive oil.

Add potatoes, onions, corn, and remaining onion salt to hot pan. Stir occasionally until lightly browned and tender, 5-6 minutes.

Remove from burner.

While hash cooks, continue recipe.

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

If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

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!