I do appreciate a good steak, and especially one that's not fussy to cook. With little kids in the house, I love it when I can cook the main and the sides at the same time. This garlic butter steak cooks on one sheet pan with green beans and potatoes, making it a super easy family dinner.When I think ahead far enough, I put the steak in my favorite steak marinade for a little while before cooking it this way for even more flavor. But don't worry if you're short on time, the steak turns out wonderful without marinating, too!
1poundYukon Gold potatoessmall ones halved and larger ones quartered
1/2poundgreen beanstrimmed and cut in half
salt & pepperto taste
1clovegarlicminced (or more to taste)
1/2teaspoondried garlic powder
2large top sirloin steaksabout 1 1/2 inches thick and 1.5 lbs in total
Garlic Butter (to serve):
1/4teaspoondried garlic powder
2tablespoonschopped fresh parsley
Prep: Preheat oven to 375˚F and lightly grease a baking sheet.
Cook potatoes and green beans: Place potatoes and green beans on the baking sheet, drizzle with olive oil and season with salt, pepper, garlic, garlic powder and Italian seasoning. Toss to combine (separate into potatoes and beans if you prefer), then roast in the hot oven for 20 minutes. Remove from the oven, toss, then push aside to make space for the steaks.
Add steaks: Heat oven on broil. Season the steaks with salt and pepper and place on the baking sheet (careful, hot!)
Cook steaks: Place the baking sheet back in the oven and broil until the steak is done to your liking, flipping once. I do about 3-5 minutes per side for medium-rare (depending on the exact size of your steaks), or until desired doneness.
Rest: Remove from the oven and transfer the steaks to a clean cutting board. Combine all ingredients for the garlic butter and spread half over the steaks, then loosely tent with aluminum foil and rest for 5 minutes.
Serve: Slice the steaks to serve with the green beans and potatoes, and serve with the remaining garlic butter and chopped parsley.
Steak: My favorite cut here is definitely top sirloin. But cuts like ribeye, strip or porterhouse work great, too. Filet mignon would also work.Potatoes: Yukon Gold are definitely my favorite kind to use here - they are so versatile and always turn out well. If they're in season, new baby potatoes are delicious, too. You could also use fingerling potatoes you cut in half lengthwise.Green beans: I recommend using fresh green beans vs frozen, because frozen ones tend to turn out a little soggy. If all you have is frozen, blanch them in boiling water for a minute and drain them well, to keep them from turning your dinner watery.Great alternatives to green beans would be asparagus (only roast for 10-15 minutes though) or sliced zucchini (which is done in around 10 minutes, too).Garlic: You may absolutely add more fresh garlic if you want this dinner to be very garlicky. I choose to use a mix of fresh and dried for an intense garlic flavor without my kids screaming at the sight of a million tiny pieces of it. Eye roll.
Italian seasoning: Feel free to add your own mix of dried herbs (such as thyme, rosemary or oregano), but I just find it much easier to use Italian seasoning (which tastes great here!) vs measuring out a million individual herbs.Parsley: If you're not the kind that keeps fresh herbs on hand (I'm not! I only have fresh herbs for as long as they grow in my garden), you may skip the parsley. If you're going grocery shopping anyways, don't skip. But don't let the absence of parsley in your kitchen RIGHT NOW keep you from making this - it's more of a finishing touch and less of a must. A little grating of lemon peel, a sprinkle of coarse sea salt or some chili flakes work out well, too.Butter: Do not skip. Do not substitute. Please. You can use store-bought garlic butter in place of the homemade, if you don't feel like making your own!
Cook your steak from room temperature: To make sure steak cooks evenly, it's best practice to let it come to room temperature for about 30 minutes before cooking it. Make sure you don't leave it out for a longer time, but 30 minutes while you prep and cook the veggies will make a big difference to how your steak cooks in the oven.If you prefer softer vegetables, or if you want a shorter baking time: Parboil the potatoes and green beans if you need them to cook faster in the oven, OR if you prefer them very well done.Just simmer both in salted water for 8-10 minutes, then roast in the oven as directed in the recipe for 5-10 minutes (or for the full amount of time for very well cooked veggies).For the most flavor: For the most flavorful and tender meat, marinate your steaks in my easy steak marinade while they come to room temperature (this cut of beef doesn't need a long marinating time, 30 minutes are plenty!).
Serve with lemon, if you like: My husband really enjoys a little lemon juice squeezed on his steak. You could also add some grated lemon zest to the garlic butter if you like.
My tips for saving time:
Whenever I make a recipe that requires me to chop vegetables, I'm grateful to have a chef for a husband who gave me some of his best chef's knives to use at home. When I first met him I was so afraid to use them, but I can honestly say that a decent knife makes all the difference when it comes to cutting and slicing ingredients for a recipe.One of my favorites is this Japanese one. It's a little pricey for a knife, but well worth it in my opinion - ours has been in use for over a decade (and part of that in a restaurant kitchen!) and is still perfectly fine.If you want a cheaper option, my grandma swears on this budget-friendly Swiss made option! (I'm not just saying that, she really does. I would show you the knife in her kitchen drawer, but she says I'm not allowed to show the internet how little she cleans her drawers 😅😆)