Garlic Butter Steak
with Herby Potatoes and Green Beans
We have a classic recipe that the whole family will love, and all clocking in at 30 minutes! With an herby garlic butter adorning juicy seared steak, and getting the classic pairing of roast potatoes and green beans, this recipe proves that the classics are classics for a reason!
Allergens:
Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
285 g
Top Sirloin Steak
2 unit(s)
Garlic, cloves
2 unit(s)
Russet Potato
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
170 g
Green Beans
7 g
Thyme
7 g
Parsley
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories600 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate57 g
Sugar6 g
Dietary Fiber7 g
Protein40 g
Cholesterol105 mg
Sodium830 mg
Trans Fat1 g
Potassium1800 mg
Calcium125 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Small Bowl
•Large Non-Stick Pan
•Aluminum Foil
•Large Pot
•Measuring Cups
Cooking Steps
1
- Remove any brown spots. Cut potatoes into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with half the garlic salt, and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
2
- 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.
3
- To a small bowl, add 2 tbsp (4 tbsp) softened butter, half the thyme, half the parsley, garlic, then season with pepper. Mix well to combine.
4
- Pat steak dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook 1-2 per side, until browned.
- Remove from heat and transfer steak to an unlined baking sheet. Roast in the top of the oven 5-8 min or until cooked to desired doneness.**
- When steak 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 pan clean. [tester: is this bullet necessary?]
5
- Meanwhile, reheat the same pan (from step 4) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) oil, shallot and remaining garlic salt. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with pepper.
6
- Sprinkle remaining thyme and parsley over potatoes, then toss to coat.
- Thinly slice steak.
- Divide potatoes, green beans and steaks between plates.
- Top steaks with garlic butter.
