Ingredients
Scale
- 1 ribeye or sirloin steak (8–10 oz)
- 1 tsp olive oil or butter
- Salt & freshly cracked black pepper
- 1 tsp garlic powder or 1 clove minced garlic
- Optional: fresh rosemary or thyme
- 1 cup baby or Yukon gold potatoes, cubed
- 1 tbsp olive oil
- 1 tsp paprika
- Salt & pepper, to taste
- 1 cup green beans, trimmed
- 1 tsp olive oil or butter
- Pinch of salt & garlic powder
Instructions
- Preheat the oven to 425°F (220°C). Toss cubed potatoes in olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- While potatoes roast, season the steak with salt, pepper, and garlic. Heat a cast iron skillet over high heat and sear the steak for about 3-4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing.
- In a separate pan, sauté green beans in olive oil over medium-high heat with garlic powder and salt for about 5-6 minutes until slightly blistered.
- Serve sliced steak alongside crispy potatoes and sautéed green beans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 500g)
- Calories: 620
- Sugar: 2g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg