Name: Steak with roasted potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, patted dry; 6 oz Yukon Gold potatoes, cut into wedges; 3.5 oz green beans, trimmed; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

473 calories

Protein: 43g; 36% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 33% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with two-thirds of the olive oil and a pinch of salt. Roast for 25 to 30 minutes until golden and tender.
While the potatoes roast, season the steak on both sides with the salt and black pepper. Let it sit at room temperature.
Heat a 12-inch skillet over medium-high heat. Add the remaining olive oil. Place the steak in the pan and cook for 4 minutes, flip, and cook for 3 minutes more. Remove the steak from the pan and let it rest for 5 minutes. Done when browned and firm, 145°F.
In the same skillet over medium heat, add the green beans and a splash of water. Cover and steam for 3 minutes. Remove the lid, add the garlic, and sauté for 2 minutes until the beans are tender and the garlic is fragrant.

Nutrition

Ingredients

Instructions

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