Ingredients
Scale
- 1 ribeye or sirloin steak (8–10 oz)
- 1 cup baby or Yukon gold potatoes, cubed
- 1 cup green beans, trimmed
- 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 tbsp olive oil
- 1 tsp paprika
Instructions
- Preheat your oven to 425°F (220°C). Toss the cubed potatoes in olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Season the steak with salt, pepper, and garlic. Heat a cast iron skillet over medium-high heat, add olive oil or butter, and sear the steak for about 3-4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing.
- In another skillet, sauté green beans in olive oil with garlic powder and salt over medium-high heat for about 5-6 minutes until tender yet crisp.
- Plate the sliced steak alongside crispy potatoes and green beans. Serve while hot.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 450g)
- Calories: 570
- Sugar: 2g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg