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Everyday kitchen · Moderate

Garlic sirloin with roasted potatoes & green beans

Pan-seared steak, golden potatoes and tender green beans make a simple complete dinner. Garlic finishes the vegetables while the steak rests.

Dairy-freeGluten-free
15 minPrep50 minTotal, including resting4Standard portions
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AI-generated illustration of garlic sirloin with roasted potatoes & green beans; not a photograph of a kitchen-tested dish.

Let’s make it

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Stovetop · Oven

  1. 1

    Start the potatoes

    Wash hands and use separate clean boards and utensils for raw beef and ready-to-eat food. Do not rinse raw meat. Wash produce before cutting. Keep the beef refrigerated until needed. Heat the oven to 425°F / 220°C. Cut 800 g (about 4 medium potatoes, skin on) scrubbed skin-on potatoes into even 2 cm pieces. Toss with 15 g olive oil and 1 g salt on a large rimmed baking sheet. Roast 30–35 minutes, turning after 15 minutes, until browned and easily pierced; use extra sheets if crowded. Start the steak once the potatoes have roasted for about 15 minutes so the components finish close together.

  2. 2

    Sear, check and rest the steak

    Pat 600 g trimmed steaks dry. Season with 1 g salt. Heat a large heavy skillet over medium-high heat and add 10 g olive oil. Cook the intact steaks in a single uncrowded layer, about 4–6 minutes per side for 2 cm thickness, adjusting heat to avoid burning. Start checking early with a food thermometer inserted sideways into the center of each steak. Each must reach at least 145°F / 63°C before leaving the pan. Transfer to a clean plate and rest for at least 3 minutes before slicing. Time and color alone do not establish safety. Use more pans or batches for larger portions and allow extra time; keep steak thickness the same.

  3. 3

    Cook the garlic green beans

    While the steak rests, heat 5 g olive oil in a second skillet over medium heat. Add 500 g trimmed green beans, 60 ml water and 1 g salt. Cover and simmer 6–8 minutes until tender, then uncover. Add 12 g minced garlic and cook 1–2 minutes more, stirring, until fragrant and the excess water is gone.

  4. 4

    Slice and serve

    After at least 3 minutes of resting, slice the steak thinly across the grain on a clean board. Divide the steak, potatoes and garlic green beans among the selected portions.

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Make it work for you

For kids & different preferences

Tough or large pieces of steak can cause choking. Cut tender cooked steak across the grain, then mince or shred finely and moisten as needed for the child’s development. Cook vegetables until soft and cut or mash to a suitable texture. Have children sit upright and supervise throughout eating, never in a moving car or stroller. This is a general meal, not infant-feeding advice.

Storage & packed lunches

Refrigerate in shallow containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Use refrigerated leftovers within 3–4 days. Carry packed lunches cold with ice packs.

Freezing & reheating

Freeze cooled leftovers promptly in meal-sized airtight containers for up to 2 months for best quality. Thaw in the refrigerator; vegetables and steak will soften after freezing.

Reheat leftovers to 165°F / 74°C throughout, checking several spots with a food thermometer. Add a little water to prevent drying and stir where possible. Steak may become firmer when reheated.

If something looks different

If steak browns before its center reaches the safe temperature, lower the heat and continue cooking, checking the center. Keep whole steaks the stated thickness when scaling. Crowded pans need more batches and longer total time. Vegetable tenderness and thermometer readings matter more than the suggested minutes.

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Version 1 · Updated 2026-10-24

Bethany’s Kitchen · /recipes/garlic-sirloin-potatoes-green-beans · Original instructions and generated food illustration for this project; not physically kitchen-tested or human-reviewed.