Name: Steak and potato bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, patted dry; 7 oz red potatoes, diced into 1-inch pieces; 3.5 oz green beans, trimmed; 1 tbsp extra virgin olive oil; 3/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

527 calories

Protein: 37g; 28% of calories
Carbs: 42g; 31% of calories
Fat: 25g; 41% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a large baking sheet, toss the potatoes with half the olive oil, half the salt, and the garlic powder. Spread in a single layer and roast for 15 minutes.
Move the potatoes to one side of the sheet pan and add the green beans to the other side. Toss the beans with half of the remaining olive oil and a pinch of salt. Roast until the potatoes are tender and beans are charred, about 10 minutes more.
While the vegetables finish roasting, season the steak with the remaining salt and black pepper. Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Cook the steak for 4 minutes, flip, and cook for 4 minutes more. Done when browned and opaque in the center, 145°F.
Transfer the steak to a cutting board and let it rest for 5 minutes. Slice the steak against the grain and serve alongside the roasted potatoes and green beans.

Nutrition

Ingredients

Instructions

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