with Herb Butter, Roasted Potatoes, and Green Bean Sauté
Nothing says date night like a juicy steak topped with a decadent pat of herby butter. You’ll be skipping the steakhouse and cooking at home a lot more often with this recipe in your back pocket!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Not included in your delivery
Wash and dry all produce. Preheat the oven to 425 degrees. Remove 1 Tablespoon butter and the steak from the refrigerator and bring to room temperature. Peel, then cut the potatoes into ½-inch cubes. Thinly slice the garlic. Finely chop the parsley. Trim the ends of the green beans.
Roast the potatoes: Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.
Heat a drizzle of oil in a large pan over medium-high heat. Pat dry the steak with a paper towel. Add to the pan and cook for 2-3 minutes per side, until browned but not yet cooked to desired doneness. Transfer the steak to the baking sheet with the potatoes. Let it finish cooking for 5-7 minutes, or until desired doneness. Remove from the oven to rest for 5 minutes.
While the steak is in the oven, heat a drizzle of oil in the same pan over medium heat. Add the green beans to the pan and cook, tossing for 4-5 minutes, until crisp-tender. Add the garlic and cook for another 30 seconds, until fragrant. Season with salt and pepper.
In a small bowl, mix together the softened butter, 1 teaspoon Dijon mustard, and a pinch of chopped parsley. Season with salt and pepper.
Plate and finish: Slice the pan-seared steak against the grain and top the with the herb butter. Serve alongside the green bean sauté and roasted potatoes, enjoy!