Sheet Pan Garlic Butter Steak and Potatoes
Top sirloin steaks broiled on a pan with roasted Yukon Gold potatoes, green beans and garlic herb butter.
Equipment
- Large rimmed sheet pan
- Instant read thermometer
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb Yukon Gold potatoes halved or quartered
- ½ lb green beans trimmed and halved
- 2 tbsp olive oil divided
- 1 tsp salt divided
- ½ tsp black pepper divided
- 2 cloves garlic minced, divided
- ¾ tsp garlic powder divided
- 1 ½ tsp Italian seasoning divided
- 1 ½ lb top sirloin steaks 2 steaks, about 1 1/2 inches thick, patted dry
- ¼ cup salted butter softened
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Make butter. Mix the butter with 1 garlic clove, 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning and the parsley.
- Roast potatoes. Heat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon oil, half of the salt and pepper, 1 garlic clove, 1/2 teaspoon garlic powder and 1 teaspoon Italian seasoning, and roast 15 minutes.
- Add beans. Toss the green beans with the remaining oil, add to the pan and roast 10 minutes.
- Broil steaks. Push the vegetables aside, add the seasoned steaks, switch to broil and cook 5 to 7 minutes per side, until 145 degrees F.
- Rest. Spread half the butter on the steaks and rest them 5 minutes under foil.
- Serve. Slice against the grain and serve with the vegetables and remaining butter.
Notes
Substitutions: Use strip steak or ribeye in place of sirloin and asparagus or broccoli in place of green beans.
Tips: Pat the steaks dry, use a thermometer and rest the meat for 5 minutes before slicing.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days and reheat gently.