with Roasted Potatoes and Sautéed Green Beans
Ingredients: Russet potato • Top sirloin steak • Green beans • Shallot • Thyme • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
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Top Sirloin Steak
285 g
Garlic, cloves
2 unit(s)
Russet Potato
2 unit(s)
Garlic Salt
4 g
Green Beans
170 g
Thyme
7 g
Parsley
7 g
Shallot
1 unit(s)
Butter
2 tbsp
Oil
2.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces. To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.
- Roast potatoes in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom the oven, rotating sheets halfway through.)
- Meanwhile, trim green beans.
- Peel, then mince or grate garlic.
- Peel, then finely chop shallot.
- Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
- Finely chop parsley.
- Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steak to an unlined baking sheet. Roast in the top of the oven for 5-8 min, or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
- To a small bowl, add 2 tbsp (4 tbsp) softened butter, thyme, parsley and half the garlic, then season with salt and pepper. Mix well to combine.
- Meanwhile, reheat the same pan (from step 4) over medium-high. When hot, add green beans and 1/2 cup (1 cup) water. Cook for 4-6 min, stirring occasionally, until water evaporates.
- Add 1/2 tbsp (1 tbsp) oil, shallot and remaining garlic. Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.
- Add half the herb-garlic butter to potatoes. Toss to coat.
- Thinly slice steak.
- Divide potatoes, green beans and steak between plates.
- Top steaks with remaining herb-garlic butter.
690
kcal
Calories
35
g
Fat
12
g
Saturated Fat
57
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
40
g
Protein
105
mg
Cholesterol
830
mg
Sodium
1
g
Trans Fat
1800
mg
Potassium
125
mg
Calcium
7.5
mg
Iron
with Roasted Potatoes and Sautéed Green Beans
with Roasted Potatoes and Sautéed Green Beans
with Roasted Potatoes and Sautéed Green Beans
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