Ingredients:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 lb green beans, trimmed

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the cubed potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
  3. Spread the potatoes in a single layer on the baking sheet and roast for 15–18 minutes until edges are golden.
  4. Pat the steak cubes dry with paper towels to ensure a proper sear.
  5. Toss the steak in the remaining 1 tablespoon of olive oil, the remaining salt, pepper, and garlic powder.
  6. Toss the green beans (or chosen vegetable) with a drizzle of olive oil and a pinch of salt.
  7. Add the seasoned steak and vegetables to the pan with the partially roasted potatoes.
  8. Roast for an additional 7–10 minutes, or until the steak reaches the desired internal temperature.
  9. Combine melted butter, minced garlic, and chopped parsley; drizzle the mixture over the steak and potatoes immediately before serving.