• Remove the root ends from the scallions and finely slice the white and green parts.

In a frying pan, heat 3 tablespoons oil over medium-high heat until hot but not smoking. In a bowl, toss the scallion slices with the scallion seasoning, if using, or season just with salt. Pour the oil over the scallions (they should sizzle) and stir to coat. Let stand until ready to use. Meanwhile, prepare the vegetables.

• Trim the stem end of the green beans.
• Remove the green tops from the tomatoes, if necessary.
• Chop the basil leaves.
• Zest and juice the lemon.

• Season the steaks with salt and pepper.

In the same pan used to heat the oil, over medium-high heat, cook the steaks until well browned and still slightly pink in the center, 3 to 4 minutes on each side. Transfer the steaks to a plate and tent lightly with foil to keep warm.

In the same pan, over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the green beans and 2 tablespoons water, and season with salt. Cook until the liquid has evaporated and the green beans are slightly blistered, 3 to 4 minutes. Add the tomatoes and cook until blistered and softened, 3 to 4 minutes. Remove the pan from heat and stir in the basil, the lemon zest, 1 tablespoon lemon juice, and 1 tablespoon of the scallion oil. Season to taste with salt and pepper.

Transfer the steaks, green beans, and tomatoes to individual plates. Drizzle the remaining scallion oil over the steaks and serve.