Name: Steak with garlic butter and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz beef top sirloin steak, patted dry; 5 oz Yukon Gold potatoes, cut into wedges; 1 tsp extra virgin olive oil; 1 tsp salted butter, softened; 1 clove garlic, minced; 1 tsp fresh parsley, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

458 calories

Protein: 46g; 40% of calories
Carbs: 25g; 21% of calories
Fat: 20g; 38% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with the olive oil and half the salt and pepper. Spread in a single layer and roast for 25 to 30 minutes until golden and tender.
While the potatoes roast, in a small bowl, mash the softened butter with the minced garlic and chopped parsley until combined. Set aside at room temperature.
Season the steak with the remaining salt and pepper. Heat a 12-inch cast iron skillet over medium-high heat. When the pan is very hot, add the steak and cook for 4 minutes. Flip and cook for 3 to 4 minutes more, or until it reaches your desired doneness. Done when browned on the outside and 145°F in the center.
Transfer the steak to a plate and immediately top with the garlic butter. Let the steak rest for 5 minutes. Serve the roasted potatoes alongside the steak.

Nutrition

Ingredients

Instructions

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