Name: Steak with roasted potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, 1-inch thick, patted dry; 5 oz red potatoes, cubed into 1/2-inch pieces; 4 oz green beans, trimmed; 1 1/2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp lemon juice

Nutrition

Per serving

459 calories

Protein: 43g; 37% of calories
Carbs: 34g; 29% of calories
Fat: 18g; 34% 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 cubed potatoes with one third of the olive oil, one third of the salt, and all of the garlic powder. Roast for 20 minutes.
Move the potatoes to one side of the pan. Add the green beans to the other side and toss with another third of the olive oil and a pinch of the salt. Roast for 10 minutes more until the potatoes are tender and the beans are blistered in spots.
While the vegetables roast, season the steak with the remaining salt and the black pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat until it shimmers. Cook the steak for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when browned and reaches your preferred doneness, 145°F.
Transfer the steak to a plate and rest for 5 minutes. Squeeze the lemon juice over the roasted vegetables. Slice the steak against the grain and serve with the potatoes and green beans.

Nutrition

Ingredients

Instructions

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