Oh, let me tell you about one of my absolute favorite meals—Strip Steak with Roasted Potatoes and Sautéed Green Beans! This dish is an instant classic at my dinner table, and every time I whip it up, I’m transported back to cozy family dinners with a perfectly seared steak and crunchy veggies.
What I love most about this recipe is its simplicity—it feels fancy without the fuss, and the flavors are just out of this world. Plus, it’s super satisfying to hear the sizzle of the steak hitting the hot skillet and the aroma that fills the kitchen. Whenever I cook this, I can already see my family’s eyes lighting up in anticipation. It’s safe to say that dinner’s a success!
What’s in Strip Steak with Roasted Potatoes and Sautéed Green Beans?
Strip Steaks: These beauties are the star of the show! I usually go for steaks about 1-inch thick for that perfect sear and juicy interior. If you can, choose grass-fed beef for an extra boost of flavor.
Baby Potatoes: I adore these little gems! They roast up beautifully and have a delightful bite. You can use any variety; I often go with Yukon Gold or red baby potatoes.
Olive Oil: This versatile oil is a must for cooking and adds that luscious richness to the dish. I like to use extra virgin for the best flavor.
Garlic Powder: Not necessary but definitely a delicious bonus! It adds depth to the flavor of the steak.
Fresh Green Beans: Crisp and fresh, these bright green beans balance out the richness of the steak. Plus, they add a gorgeous pop of color to your plate!
Is Strip Steak with Roasted Potatoes and Sautéed Green Beans Good for You?
Now, let’s chat about some of the health perks of this dish!
Strip Steaks: Packed with protein and essential nutrients like iron and vitamin B12, strip steaks can be a great addition to a balanced diet. Just keep an eye on portion sizes and opt for lean cuts.
Baby Potatoes: These little stunners are a wonderful source of vitamins B6 and C, and they provide a good dose of fiber—especially if you keep the skins on.
Green Beans: A fantastic veggie choice, green beans are low in calories and high in vitamins A, C, and K. They also add fiber and minerals to the mix, making this meal a wholesome choice.
Overall, this dish is well-rounded, but remember, moderation is key, especially with red meat. Enjoying this meal as an occasional treat can fit beautifully into a healthy lifestyle!
Ingredients:
– 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—perfect for a family dinner or an intimate gathering!
How to Make Strip Steak with Roasted Potatoes and Sautéed Green Beans?
1. **Prepare the Roasted Potatoes**:
– Preheat the oven to 400°F (200°C).
– In a bowl, toss the halved or quartered baby potatoes with olive oil, salt, pepper, paprika, and rosemary until they’re well-coated.
– Spread them out on a baking sheet in a single layer and roast for about 25-30 minutes, flipping halfway through until they are golden brown and crispy.
2. **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 about 4-5 minutes on each side for medium-rare. Adjust cooking times to reach your desired doneness. A meat thermometer is your best friend here—aim for 130°F for medium-rare.
– Once cooked to perfection, let the steaks rest for about 5 minutes before slicing.
3. **Sauté the Green Beans**:
– In the same skillet used for the steak (add a touch more olive oil if necessary), add the minced garlic and sauté for about 30 seconds until fragrant.
– Toss in the trimmed green beans and sauté for about 5-7 minutes until tender-crisp. Season with salt and pepper to taste.
4. **Serve**:
– Plate up those beautiful slices of strip steak alongside the crispy roasted potatoes and sautéed green beans. Add lemon wedges on the side for a fresh zesty kick!
Serving Suggestions and Helpful Tips!
– For an extra flavor boost, consider marinating the strip steaks in a mixture of soy sauce, Worcestershire sauce, and your favorite herbs for a few hours before cooking. Trust me, it elevates the flavor game like no other!
– Feel free to get creative with the seasonings for the potatoes. I sometimes throw in some garlic powder or rosemary for a tasty twist.
– If you have leftover steak, it makes for a delightful salad topping or a delicious steak sandwich the next day.
I can’t wait for you to try this recipe! It’s perfect for everything from casual weeknight dinners to special celebrations. Let me know how it goes and what variations you come up with—happy cooking!
