Garlic Herb Steak with Sautéed Potatoes, Mushrooms & Green Beans

A hearty, restaurant-style plate featuring perfectly cooked medium-rare steak slices served with golden sautéed baby potatoes, earthy mushrooms, and crisp-tender green beans. Simple ingredients, huge flavor — the kind of comforting meal that never misses!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Steak

1 lb flank steak, skirt steak, or sirloin

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Salt & black pepper (to taste)

1 tbsp butter

1 garlic clove, smashed (optional)

For the Veggie Sauté

1 lb baby potatoes, halved

1 cup mushrooms, sliced

1 cup green beans, trimmed

1 tbsp olive oil

1 tbsp butter

½ tsp dried thyme

½ tsp dried parsley

Salt & pepper (to taste)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

1. Prepare the Steak

Pat steak dry and season both sides with garlic powder, onion powder, paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high.

Sear steak 3–4 minutes per side (for medium-rare).

Add butter and smashed garlic; baste steak for 20–30 seconds.

Remove from heat and rest 5 minutes before slicing against the grain.

2. Sauté the Potatoes

Boil potatoes for 8 minutes until slightly tender (optional but helpful).

Heat olive oil in the same skillet.

Add potatoes cut-side down and cook until golden and crisp.

Toss in mushrooms, butter, thyme, parsley, salt, and pepper.

Add green beans and sauté until bright and tender, about 4–5 minutes.

3. Serve

Slice steak into thin strips and fan them on the plate. Add a generous scoop of the sautéed potatoes, mushrooms, and green beans.

Prep Time: 10 min

Cooking Time: 20–25 min

Total Time: 30–35 min

Calories: ~650 kcal per serving

Servings: 2