Sirloin Steak with Blue Cheese Compound Butter with green beans and roasted fingerling potatoes
(from castro15’s recipe box)
Categories: Meals
Ingredients
- ⅗ oz. Butter
- 2 Garlic Cloves
- 2 Green Onions
- 12 oz. Fingerling Potatoes
- 8 oz. Green Beans
- 2 Sirloin Steaks
- 1 oz. Blue Cheese Crumbles
Directions
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Preheat oven to 400 degrees. Set butter on counter to soften. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Mince garlic. Trim and thinly slice green onions.
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Halve fingerling potatoes lengthwise. Trim ends off green beans. Pat steaks dry, and season both sides with a pinch of salt and pepper.
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Toss fingerling potatoes with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until golden brown and fork-tender, 15-17 minutes. While potatoes roast, make butter.
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In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (to taste) (reserve remaining for green beans), half the green onions (reserve remaining for garnish), and a pinch of pepper. Mold into two small disks and place on a plate. Refrigerate until plating.
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Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove steaks to a plate and rest at least 5 minutes. Tent with foil. Wipe pan clean and reserve.
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Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil. Add remaining garlic to hot pan and cook until fragrant, 30 seconds. Add green beans and ¼ cup water. Stir often until beans are bright green and water has mostly evaporated, 4-6 minutes. If beans need more time, add 2 Tbsp. water and continue cooking. Season with ½ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, garnishing with remaining green onions. Bon appétit!