► Place greens, basil, almonds, garlic, and lemon juice in the bowl of a food processor. Process until finely ground. With the motor running, slowly add oil.

► Add cheese and season to taste with salt and pepper. Pulse 2 or 3 times to combine.

► Heat oven to 350ºF. Place potatoes in a large pot of salted water. Bring to a boil, then reduce heat to medium-low. Simmer until potatoes are fork-tender but retain their shape, about 12 to 15 minutes. Using a slotted spoon, transfer to a large mixing bowl. Add green beans to the water, and cook for a couple of minutes, just until they begin to soften slightly— you want to keep them crisp. Transfer green beans to the bowl with the potatoes, and toss with about ⅓ of the pesto. Season with salt and pepper. Cover and keep warm.

► Generously season steaks with salt and pepper. Heat oil in a large cast-iron or heavy-bottom skillet over medium-high heat. Add steaks and cook 5 minutes per side. Place in the oven and cook another 3 to 5 minutes for medium-rare steaks. Let steaks rest for a few minutes before slicing.

► Slice steak into ½-inch-thick pieces, and divide between 4 plates. Spoon pesto over the top, and serve potatoes and green beans on the side.