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

Nutrition

Per serving

397 calories

Protein: 30g; 30% of calories
Carbs: 34g; 34% of calories
Fat: 16g; 36% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with half the olive oil, half the salt, half the pepper, and all the garlic powder. Spread them into a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Add the green beans to the empty side and toss with the remaining salt, pepper, and a small splash of the remaining oil. Return the pan to the oven and roast until the potatoes are tender and the beans are blistered, about 10 minutes more.
While the vegetables finish roasting, heat the remaining oil in a 12-inch skillet over medium-high heat. Season the steak with a pinch of salt. Place the steak in the hot skillet and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when browned and reached internal temperature, 145°F.
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it against the grain.

Nutrition

Ingredients

Instructions

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