What’s in Strip Steak with Roasted Potatoes and Sautéed Green Beans?
Strip Steak with Roasted Potatoes and Sautéed Green Beans is a hearty, flavorful dish that brings together juicy, perfectly seared strip steaks, crispy roasted potatoes, and tender green beans sautéed with garlic. It’s the ideal meal to serve on any occasion, from weeknight dinners to special celebrations.
The star of this dish is the strip steak. A well-cooked strip steak, especially one that’s grass-fed, offers a savory, robust flavor that’s complemented perfectly by the roasted potatoes and fresh, vibrant green beans. The baby potatoes add a satisfying texture with their golden, crispy exterior and soft, creamy interior. They roast up beautifully with the simple touch of olive oil and seasonings. As for the sautéed green beans, they bring a delightful crunch and freshness, balancing out the richness of the steak and potatoes.
This dish not only tastes great but also brings a good balance of nutrients. The strip steak provides an excellent source of protein, vitamin B12, and iron, which are important for energy and overall health. The baby potatoes offer a healthy dose of vitamins B6 and C and fiber, which are vital for maintaining good digestion and boosting immunity. Green beans are low in calories and rich in vitamins A, C, and K, making them an essential part of a balanced meal.
Ingredients:
For the Strip Steak:
- 2 strip steaks (about 1-inch thick)
- 2 tablespoons olive oil (extra virgin preferred)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
For the Roasted Potatoes:
- 2 cups baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1 teaspoon dried rosemary (optional)
For the Sautéed Green Beans:
- 2 cups fresh green beans, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Lemon wedges for serving (optional)
This recipe serves about 4 people, making it a great option for a family meal or a small dinner gathering.
How to Make Strip Steak with Roasted Potatoes and Sautéed Green Beans:
- Prepare the Roasted Potatoes:
- Preheat the oven to 400°F (200°C).
- Toss the halved or quartered baby potatoes in olive oil, salt, pepper, paprika, and rosemary until evenly coated.
- Spread them out on a baking sheet in a single layer and roast for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Cook the Strip Steak:
- While the potatoes are roasting, heat a skillet or grill over medium-high heat.
- Rub the strip steaks with olive oil, salt, pepper, and garlic powder (if using).
- Once the skillet is hot, sear the steaks for 4-5 minutes on each side for medium-rare, adjusting the time for your preferred level of doneness. A meat thermometer is your best friend here—aim for 130°F for medium-rare.
- Let the steaks rest for about 5 minutes before slicing to retain the juices.
- Sauté the Green Beans:
- In the same skillet, add a little extra olive oil if needed and sauté the minced garlic for 30 seconds until fragrant.
- Add the trimmed green beans and sauté for 5-7 minutes, stirring occasionally, until they are tender yet still crisp. Season with salt and pepper to taste.
- Serve:
- Plate the sliced strip steak alongside the golden roasted potatoes and sautéed green beans. Garnish with lemon wedges for an extra zesty kick.
Serving Suggestions and Helpful Tips:
- Marinate the strip steaks for a few hours in a mixture of soy sauce, Worcestershire sauce, and herbs for extra flavor.
- Experiment with different seasonings for the potatoes, such as garlic powder, thyme, or oregano.
- Leftover steak makes a delicious addition to salads or a tasty filling for a sandwich the next day.
This recipe is a crowd-pleaser that pairs perfectly with a glass of red wine or your favorite side salad. Enjoy the delicious blend of flavors and textures, and let it become a staple in your kitchen!
