Garlic Herb Steak with Crispy Potatoes & Green Beans

Ingredients

• 1 steak, 227–283 g (8–10 oz)ribeye or sirloin steak
• 150 g (1 cup)baby or Yukon Gold potatoes, cubed
• 125 g (1 cup)green beans, trimmed
• 5 ml (1 tsp)olive oil or butter
• 15 ml (1 tbsp)olive oil
• to tastesalt and freshly cracked black pepper
• 5 ml (1 tsp) or 1 clovegarlic powder or minced garlic
• optionalfresh rosemary or thyme
• 5 ml (1 tsp)paprika
• a pinchsalt and garlic powder
• 8 g (2 tbsp)fresh parsley, finely chopped

Instructions

1. 1

   Roast the potatoes

   Preheat the oven to 220°C (425°F). Toss the cubed potatoes with olive oil, paprika, salt and pepper, then spread them on a baking sheet. Roast for 25–30 minutes, until golden.

2. 2

   Sear the steak

   Season the steak with salt, pepper and garlic. Heat a cast-iron skillet over high heat and add the olive oil or butter. Sear for 3–4 minutes per side for medium-rare, then leave the steak to rest.

3. 3

   Cook the beans

   In another skillet, sauté the green beans in olive oil with garlic powder and salt for about 5–6 minutes, until crisp.

4. 4

   Serve the meal

   Slice the steak and serve it alongside the crispy potatoes and green beans.

What is garlic herb steak with crispy potatoes and green beans?

This American-style plate pairs seared steak with roasted potatoes and a quick sauté of green beans. The combination draws on familiar steak-and-potatoes cooking, with garlic and herbs adding savoury notes.

This version keeps the sides simple: the potatoes roast while the steak is seared, and the beans cook separately just before serving. Optional rosemary or thyme can bring a fresh herbal accent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 35g protein, 42g carbs, 30g fat.

The potatoes provide most of the carbohydrates, while the steak contributes much of the protein and the oil, butter and steak contribute fat. Pair the serving with a leafy salad or extra green vegetables if you want more vegetables on the plate.

Choosing the steak

Ribeye: this cut brings more marbling and a rich flavour. Sirloin is the alternative named in the recipe.

Even thickness: a steak of fairly even thickness is easier to sear consistently. Patting its surface dry before seasoning can help it brown in the hot pan.

Getting crisp potatoes

Small cubes: cut the potatoes into similarly sized pieces so they roast at a similar rate. Toss them evenly with the oil, paprika, salt and pepper.

Room to roast: spread the potatoes across the baking sheet rather than piling them together. Roast for 25–30 minutes, checking for golden edges and a tender centre.

Searing and resting the steak

Hot skillet: heat the cast-iron skillet over high heat before adding the oil or butter. Sear for 3–4 minutes per side for the recipe's medium-rare finish.

Rest before slicing: set the steak aside after searing, as the method directs. Slice it when ready to serve alongside the sides.

Keeping the beans crisp

Quick sauté: cook the trimmed beans in a separate skillet with olive oil, garlic powder and salt for about 5–6 minutes. They are ready when crisp, rather than soft.

Timing: cook the beans while the steak rests so they can go onto the plate fresh from the pan.

Serving the plate

Arrange the sliced steak with the potatoes and green beans for a complete meal. Finish with the finely chopped parsley, and add fresh rosemary or thyme if using.

For a lighter accompaniment, serve with a simple leafy salad. Keep the steak, potatoes and beans as the main elements of the plate.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they cook at a similar pace.
• Spread the potatoes out on the baking sheet to help them roast rather than steam.
• Have the steak seasoned and the skillet hot before you begin searing.
• Use the recipe's 3–4 minutes per side as a guide for medium-rare, bearing in mind that steak thickness affects cooking.
• Start the beans while the steak rests so they are ready to serve crisp.

Variations

• Fresh herbs: add rosemary or thyme for an aromatic note.
• Garlic choice: use a minced clove instead of garlic powder where the ingredient list gives that option.
• Potato choice: use baby potatoes or Yukon Gold potatoes as listed.
• Steak cut: choose ribeye or sirloin according to your preference.
• Butter finish: choose butter instead of olive oil for searing the steak.

Common mistakes to avoid

• Crowded potatoes: piling them together can prevent even roasting; spread them across the baking sheet.
• Uneven cubes: different-sized pieces may finish at different times; cut the potatoes to a similar size.
• Cool skillet: adding steak before the cast-iron skillet is hot can hinder searing; heat it over high heat first.
• Overcooked beans: cooking them well beyond 5–6 minutes can soften their crisp texture; check them as they sauté.
• Skipping the rest: slicing the steak straight from the pan misses the resting step; set it aside before cutting.

How to store

Refrigerate leftover steak and vegetables in a covered container for up to 3 days. Reheat gently in a skillet or microwave until hot; the potatoes and beans may lose some of their crispness.

Frequently asked questions