Pan-Seared Steak

Pan-Seared Steak

with Herb Butter, Roasted Potatoes, and Green Bean Sauté

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


4 ounce

Green Beans

¼ ounce


12 ounce

Yukon Gold Potatoes

12 ounce

Sirloin Steak

1 jar

Dijon Mustard

Not included in your delivery

1 tablespoon

Olive Oil





1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2673.576 kJ
Calories639 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate37 g
Sugar4 g
Dietary Fiber6 g
Protein39 g
Sodium166 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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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!