Community recipe
Garlic-Butter Steak Bites with Crispy Potatoes and Green Beans
Golden roasted potatoes and tender green beans share a sheet pan while juicy steak bites get a quick garlic-butter finish. A squeeze of lemon brightens the whole plate.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb yukon gold potatoes, scrubbed, dried, cut into 3/4-inch pieces
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper, ground
- 12 oz green beans, washed, dried, trimmed
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 1.25 lb sirloin steaks, cut into 1-inch cubes
- 0.75 tsp kosher salt
- 0.5 tsp black pepper, ground
- 2 garlic cloves, peeled and minced
- 1 lemon, halved
- 2 tbsp fresh parsleies, chopped
- 4 tsp olive oils
- 2 tbsp unsalted butters
Make it
Instructions
- 01
Prepare the oven and potatoes
Place a rack in the center of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment. Scrub 1.5 lb Yukon Gold potatoes, dry thoroughly, and cut into 3/4-inch pieces. On the sheet, toss with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper; spread in one layer, leaving space at one end for the beans. Roast for 18 minutes, until the undersides begin to brown. | Why: Dry potatoes and an uncrowded hot pan encourage crisp edges.
- 02
Add the green beans
While the potatoes roast, wash and dry 12 oz green beans and trim the stem ends. Toss them in a bowl with 1 tbsp olive oil and 1/2 tsp kosher salt. When the first 18 minutes are up, turn the potatoes with a spatula and spread the beans on the reserved end of the sheet. Roast for 12–15 minutes more, until the potatoes are deeply golden and easily pierced and the beans are tender with browned spots. | Why: Adding the beans later lets both vegetables finish together without overcooking them.
- 03
Prepare and season the steak
While the vegetables finish roasting, pat 1.25 lb sirloin steak dry with paper towels and cut into 1-inch cubes on a separate board. Season all over with 3/4 tsp kosher salt and 1/2 tsp black pepper. Peel and mince 2 garlic cloves; set them beside the stove. Wash 1 lemon, cut it in half, and reserve it for serving. Wash, dry, and finely chop 2 tbsp fresh parsley. Wash the board, knife, and hands after handling the raw steak. | Why: Dry, evenly sized steak pieces brown quickly, and having the finishing ingredients ready prevents the garlic from burning.
- 04
Sear the steak bites and make the garlic butter
Set a large skillet over medium-high heat for 2 minutes. Add 4 tsp olive oil, using half for each batch. Sear the steak in two uncrowded batches, about 2 minutes on the first side and 1–2 minutes on the other sides, transferring each batch to a clean plate when browned and an instant-read thermometer inserted into a piece reads 145°F (63°C). Reduce heat to low; add 2 tbsp unsalted butter and the minced garlic. Stir for 30–45 seconds, just until fragrant and pale golden. Return the steak and any plate juices to the skillet, toss briefly to coat, then turn off the heat. Let the steak rest for at least 3 minutes before serving. | Why: Batch searing builds a crust, while low heat keeps the garlic sweet and the rest lets the steak finish safely.
- 05
Finish and serve
Divide the roasted potatoes and green beans among 4 plates. Spoon the rested steak and its garlic butter over them, squeeze the reserved lemon over each plate, and scatter the prepared parsley on top. Serve warm. | Why: A little citrus and fresh herb balance the rich butter and savory seared steak.
