Recipe Background
A flavorful sheet-pan steak dinner with roasted potatoes and beans.
This sheet-pan steak dinner brings together the robust flavors of sirloin with the earthy notes of roasted Yukon Golds and green beans. As you cook, the kitchen fills with the aromas of garlic and Italian herbs. Prepare for a delightful contrast of textures—the tender, juicy steak against the crisp, caramelized edges of the potatoes. Adding a smear of garlic butter elevates each bite, creating a harmonious blend that lingers on your palate.
One touch ensures a perfect finish: after broiling, always let the steaks rest under a loose foil tent for a few minutes. This step keeps them juicy, allowing the fibers to relax before slicing. It’s a small pause that rewards with bolder, cleaner flavors.
Ideal for casual gatherings or a comforting meal at home, this recipe turns into a shared moment around the table. The effort is minimal but the satisfaction runs deep. Brightened by a sprinkle of fresh parsley, each plate feels complete. Enjoy it with good company, where the joy of simple, delectable food brings everyone together.
Ingredients
For the steak and veggies:
- 1 pound Yukon Gold potatoes smaller potatoes halved and larger potatoes quartered
- 1/2 pound green beans trimmed and cut in half
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 1 clove garlic plus more to taste, minced
- 1/2 teaspoon dried garlic powder
- 1 teaspoon Italian seasoning
- 2 (0.75-pound) large top sirloin steaks pounded to 1 1/2-inch-thickness
- 2 tablespoons fresh parsley chopped
For the garlic butter:
- 1/4 cup salted butter softened
- 1 clove garlic minced
- 1/4 teaspoon dried garlic powder
- 1/2 teaspoon Italian seasoning
Directions
- Preheat the oven to 375 degrees F.
- Lightly grease a baking sheet with cooking spray.
- Add the potatoes, the green beans, the olive oil, the salt, the pepper, the minced garlic, 1/2 teaspoon of the dried garlic powder, and 1 teaspoon of the Italian seasoning to the prepared sheet pan and toss to combine.
- Roast the potatoes and the green beans for 20 minutes.
- Transfer the baking sheet from the oven, toss the potatoes and the green beans, and then push them aside to make space for the steaks on the baking sheet.
- Switch the oven to broil.
- Season the steaks with the salt and the pepper and place them on the baking sheet.
- Broil the steak, the potatoes, and the green beans, flipping all the ingredients at once, until the meat reaches the preferred doneness, at least 145 degrees F for medium-rare, about 4 minutes per side.
- Transfer the baking sheet from the oven and move the steaks to a clean cutting board.
- In a bowl, combine the salted butter, the garlic, the remaining garlic powder, and the remaining Italian seasoning.
- Spread 1/2 of the garlic butter over the steaks, then loosely tent the steaks with aluminum foil and allow them to rest for 5 minutes.
- Slice the steaks.
- Serve the steaks with the potatoes and the green beans, then top them with a smother of the remaining garlic butter and a sprinkle of the parsley.
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