Herb-Crusted Ranch Steak with Roasted Sweet Potatoes and Green Beans Amandine

This recipe is all about elevating simple ingredients into a memorable meal. Tender ranch steak, roasted sweet potatoes and crisp green beans come together with a luxurious thyme-infused pan sauce and a sprinkle of almonds for a delightful crunch. It’s a perfect weeknight dinner that feels special.

The key is in the technique: roasting the sweet potatoes first, then adding the green beans to the same sheet pan for efficiency. The pan sauce, made with beef demi-glace and fresh thyme, ties everything together with rich, savory flavor. Serve it all with sliced steak and enjoy a satisfying, balanced plate.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Cut sweet potatoes into ½-inch cubes. Strip thyme leaves from stems and finely chop; discard stems.
2. On a baking sheet, toss sweet potatoes with half the thyme, a drizzle of olive oil, salt and pepper. Roast for 10 minutes.
3. After 10 minutes, toss sweet potatoes and push to one side of the sheet. Add green beans to the other side, drizzle with olive oil, salt and pepper. Roast until green beans are tender and potatoes are crispy, about 15 more minutes.
4. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Season steak with salt and pepper. Cook to desired doneness, 3-6 minutes per side. Remove and let rest 5 minutes.
5. To the same pan, add demi-glace, ¼ cup water and remaining thyme. Stir, scraping up browned bits. Simmer until thickened, 1-2 minutes. Remove from heat, add butter and stir until melted. Season with salt and pepper.
6. Sprinkle almonds over the green beans and sweet potatoes. Thinly slice steak against the grain. Divide vegetables and steak among plates. Drizzle with pan sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or flank steak. Adjust cooking time accordingly.

What can I use instead of beef demi-glace?

You can use beef broth or stock, but the sauce will be thinner. For a richer flavor, add a splash of Worcestershire sauce.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let it rest before slicing.