Sirloin Steak with Dijon-Parsley Butter, Roasted Yukon Potatoes and Garlic Green Beans

This sirloin steak dinner keeps the method straightforward: roast cubed Yukon Gold potatoes, sear the steak for a browned crust, then finish it in the oven until cooked to your liking.

A small spoonful of Dijon-parsley butter melts over the sliced steak at the end, adding richness and a little tang. Serve it with crisp-tender garlic green beans for a classic plate that feels complete without extra fuss.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 425°F. Set the steak and 1 tablespoon butter out at room temperature. Peel the potatoes and cut them into 1/2-inch cubes. Thinly slice the garlic and finely chop the parsley.
2. Place the potatoes on a baking sheet. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until browned and tender, 20 to 25 minutes total; you will add the steak to the sheet partway through cooking.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the steak with salt and pepper. Add the steak to the hot pan and cook until browned, 2 to 3 minutes per side. Remove the baking sheet from the oven, toss the potatoes and place the steak on the sheet. Return to the oven and roast until the steak reaches your desired doneness, 5 to 7 minutes. Transfer the steak off the sheet and let it rest for 5 minutes.
4. While the steak finishes and rests, heat another drizzle of vegetable oil in the same large pan over medium heat. Add the green beans and cook, tossing, until tender but still slightly crisp, 4 to 5 minutes. Add the sliced garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
5. In a small bowl, stir together the softened butter, Dijon mustard and a pinch of chopped parsley. Season with salt and pepper.
6. Slice the rested steak against the grain and divide between plates. Top with the Dijon-parsley butter. Serve with the roasted potatoes and garlicky green beans, garnishing with any remaining parsley.

Recipe Tips

FAQ

How long does this steak dinner take?

The recipe is designed to take about 30 minutes. The potatoes roast for 20 to 25 minutes total, while the steak is seared, finished in the oven and rested.

What kind of steak is used?

This recipe uses sirloin steak.

What is in the steak butter?

The finishing butter is made with softened butter, Dijon mustard, chopped parsley, salt and pepper.

Do I need to peel the potatoes?

Yes, the method calls for peeling the Yukon Gold potatoes before cutting them into 1/2-inch cubes.

How should I slice the steak?

Let the steak rest for 5 minutes, then slice it against the grain before serving.