Garlic Herb Butter Steak with Creamy Mustard Sauce and Buttery Potatoes

This steak dinner is all about big flavor with minimal effort. A tender ranch steak is quickly seared, then finished with a generous pat of garlic herb butter. A creamy mustard sauce adds a tangy kick, while buttery steamed potatoes and a fresh mixed green salad round out the plate.

Perfect for a busy weeknight, this meal comes together in just 20 minutes. The steak is juicy and flavorful, the potatoes are soft and buttery and the salad adds a refreshing crunch. It’s a satisfying, fuss-free dinner that feels special.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Quarter potatoes. Cut tomato into wedges. Place potatoes and half the garlic herb butter in a microwave-safe bowl; season with salt and pepper. Cover with plastic wrap; microwave until tender, 6-7 minutes. Keep covered.
2. Pat steak dry and season with salt and pepper. Drizzle cooking oil in a hot pan. Cook steak to desired doneness, 3-6 minutes per side. To finish, add remaining garlic herb butter and spoon over steak. Transfer steak to a cutting board; reserve butter in pan.
3. In a second microwave-safe bowl, mix half the cream sauce base (all for 4 servings), half the Dijon mustard (all for 4) and a big pinch of pepper. Cover with plastic wrap; microwave 40 seconds. In a third bowl, toss mixed greens, tomato, shredded carrots, half the balsamic vinegar (all for 4) and a drizzle of olive oil (large drizzle for 4); season with salt and pepper.
4. Thinly slice steak against the grain. Spoon melted butter from the pan over steak and drizzle with creamy mustard sauce. Serve with salad and potatoes. Steak is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or ribeye. Adjust cooking time as needed.

How do I make the creamy mustard sauce if I don't have a microwave?

You can heat the cream sauce base and mustard in a small saucepan over medium-low heat, stirring until warm.

Can I prepare the salad in advance?

It’s best to dress the salad just before serving to keep the greens crisp. You can prep the ingredients ahead and toss them right before eating.