Pan-Seared Sirloin Steak with Shallot Pan Sauce, Garlic Bread and Spicy Green Beans

This steak dinner is all about maximizing flavor with minimal fuss. A perfectly seared sirloin steak gets a luxurious upgrade with a quick pan sauce made from shallots, beef broth and a touch of butter. The sauce comes together in the same pan, capturing all those delicious browned bits for a silky, savory finish.

On the side, we have crispy garlic bread and spicy roasted green beans that get a kick from chili flakes. It’s a complete meal that feels special enough for a date night but simple enough for a weeknight. Ready in under 30 minutes!

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

10 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Halve, peel and finely chop the shallot. Trim the green beans. Mince or grate the garlic. Halve the demi-baguette lengthwise.
2. On a baking sheet, toss the green beans with a drizzle of oil, salt, pepper and chili flakes (to taste). Roast for 7 minutes.
3. Meanwhile, in a small microwave-safe bowl, combine 1 tablespoon butter and the minced garlic. Microwave until softened, about 10 seconds. Spread the garlic butter onto the cut sides of the baguette halves; season with salt and pepper. After the green beans have roasted for 7 minutes, toss them and push to one side of the baking sheet. Place the garlic bread on the empty side, cut sides up. Return to the oven and bake until the green beans are tender and the bread is lightly toasted, 5-7 minutes more.
4. Pat the steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add the steak and cook to your desired doneness, 4-7 minutes per side. Turn off the heat, transfer the steak to a cutting board and let it rest.
5. Heat another drizzle of oil in the same pan over medium heat. Add the chopped shallot and cook, stirring, until softened, 1-2 minutes. Stir in the beef stock concentrate and ¼ cup water. Bring to a simmer, scraping up any browned bits from the bottom of the pan and cook until the liquid is reduced by half, 2-3 minutes. Turn off the heat, stir in the remaining 1 tablespoon butter until melted. Season with salt and pepper.
6. Slice the steak against the grain. Divide the steak, green beans and garlic bread between plates. Spoon the pan sauce over the steak. Sprinkle the green beans with additional chili flakes if desired.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, New York strip or filet mignon. Adjust cooking time as needed.

What can I use instead of demi-baguette?

Any crusty bread like a small baguette, ciabatta or even thick slices of sourdough work well.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter alternative for the garlic bread and pan sauce. The sauce may be slightly less rich but still delicious.