Prep the steak: Pat the steak very dry with paper towels. Cut into 1-inch cubes. Season generously with salt, pepper, and a pinch of smoked paprika if using. Let it sit at room temperature for 10–15 minutes while you prep the beans.

Trim the beans: Snap off the ends. Rinse and pat dry. Drier beans sear better and won’t steam in the pan.

Par-cook the beans (optional but recommended): Blanch in boiling salted water for 2–3 minutes until bright green and barely tender. Drain and rinse under cold water, then pat dry. If skipping blanching, you’ll cook them a bit longer in the skillet.

Heat the pan: Use a large, heavy skillet (cast iron is ideal). Add 1 tablespoon olive oil and heat over medium-high until shimmering.

Sear the steak bites in batches: Add half the steak in a single layer. Don’t crowd. Cook 1–2 minutes per side until well browned and just shy of your preferred doneness. Transfer to a plate. Repeat with remaining steak. Keep the browned bits in the pan.

Cook the green beans: If the pan looks dry, add another drizzle of oil. Add beans and a pinch of salt. Sauté 3–5 minutes, tossing occasionally, until tender-crisp with some blistered spots. If you skipped blanching, cover for 1–2 minutes to help them soften, then uncover to finish.

Make the garlic butter: Push the beans to one side. Drop in the butter and minced garlic. Lower heat to medium. Stir until the garlic is fragrant, about 30 seconds. Add a splash (1–2 teaspoons) of soy sauce or Worcestershire if you like.

Bring it all together: Return steak and its juices to the pan. Toss with beans in the garlic butter. Finish with lemon zest and a squeeze of juice. Sprinkle chopped parsley or chives. Taste and adjust salt and pepper.

Serve immediately: Hot and glossy is the goal. Add red pepper flakes if you want a gentle kick.