Seared Sirloin Steak with Rosemary Potatoes and Garlicky Green Beans

Skip the reservation and bring the steakhouse experience to your kitchen. This recipe features a perfectly seared sirloin steak drizzled with a savory-sweet pan sauce, alongside roasted baby potatoes scented with fresh rosemary. The green beans get a crunchy upgrade with buttery garlic breadcrumbs.

It’s a complete meal that feels indulgent yet comes together in about 35 minutes. The tangy sauce-made with ketchup, mustard and a hint of hot sauce-adds a bold finish to the tender steak. Serve it all on one plate for a dinner that’s sure to impress.

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Ingredients

12 ounce Baby Red PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1.5 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). Halve the baby red potatoes. Strip rosemary leaves from stems and mince until you have 1/2 tablespoon. Mince or grate the garlic. Trim ends of green beans. In a small bowl, whisk together beef stock concentrate, ketchup, Dijon mustard, 3 tablespoons water, 1/4 teaspoon sugar and hot sauce to taste; set aside.
2. Toss halved potatoes with a drizzle of vegetable oil, minced rosemary and generous pinches of salt and pepper. Arrange cut-side down on a lightly oiled baking sheet. Roast until browned and tender, 25-30 minutes.
3. Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add panko breadcrumbs and cook, stirring constantly, until golden brown, 3-5 minutes. Season with salt and pepper. Transfer to a plate and wipe out the skillet.
4. Pat the sirloin steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in the same skillet over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Remove steak, tent with foil and let rest. Reduce heat to low; stir the prepared sauce into the skillet until combined. Remove from heat and season with pepper.
5. While steak cooks, place green beans in a microwave-safe bowl with a splash of water. Cover with plastic wrap and poke a few holes. Microwave on high until tender, 2-3 minutes. Drain, then toss with 1 tablespoon butter, salt and pepper. Sprinkle with the garlic panko and toss gently.
6. Slice the rested steak against the grain. Divide steak, roasted potatoes and green beans between plates. Spoon the pan sauce over the steak.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or strip steak work well. Adjust cooking time based on thickness.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used, but panko gives the crispiest texture.

How do I make the sauce less spicy?

Reduce or omit the hot sauce. The sauce will still be tangy from the ketchup and mustard.