Categories: Meals
Ingredients
- 24 ounce Sirloin Steak
- 24 ounce Yukon Potatoes
- 4 clove Garlic
- 1/4 ounce Parsley
- 12 ounce Green Beans
- 2 teaspoon Dijon Mustard
- 2 tablespoon Vegetable Oil*
- 2 tablespoon Butter*
- Salt*
- Pepper*
Directions
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Wash and dry all produce. Preheat oven to 425 degrees. Take out 1 TBSP butter and steak and let sit at room temperature. Peel potatoes, then cut into ½-inch cubes. Thinly slice garlic. Finely chop parsley.
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Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until browned and tender, 20-25 minutes total (we’ll be adding more items to the sheet before the potatoes are done).
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Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Add to pan and cook until browned on surface, 2-3 minutes per side. Transfer to baking sheet with potatoes. Roast to desired doneness, 5-7 minutes. Remove from sheet and let rest 5 minutes.
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Meanwhile, heat a drizzle of oil in same pan over medium heat. Add green beans and cook, tossing, until tender but still a little crisp, 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
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In a small bowl, mix butter, 1 tsp Dijon mustard (we sent more), and a pinch of parsley. Season with salt and pepper.
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Slice steak against the grain. Top with herb butter. Serve with green beans and potatoes on the side. Garnish with any remaining parsley.