Buttered-Up Steak

🥘 Ingredients

• butter (softened)
  2 tbsp
• dijon mustard
  1 tsp
• garlic
  2 cloves
• green beans
  10 oz
• parsley
  1 bunch
• ranch steak
  14 oz
• vegetable oil
  2 tbsp
• yukon gold potatoes (into ½-inch pieces)
  1 lb

🍳 Cookware

• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Place half the butter in a small bowl and bring to room temperature. Peel and dice yukon gold potatoes . Mince garlic . Finely chop parsley .

   butter: 2 tbsp (softened), yukon gold potatoes: 1 lb (into ½-inch pieces), garlic: 2 cloves, parsley: 1 bunch
2. 

   2

   Toss yukon gold potatoes on one side of a baking sheet with a drizzle of vegetable oil and a pinch of salt and pepper. Roast on top rack until lightly browned ⏱️ 10 minutes .

   vegetable oil: 2 tbsp
3. 

   3

   Once potatoes are lightly browned, remove sheet from oven and toss green beans on opposite side with a drizzle of oil, salt, pepper, and half the garlic. Continue roasting until veggies are browned and tender ⏱️ 12 minutes .

   green beans: 10 oz
4. 

   4

   Pat ranch steak dry with paper towels and season all over with salt and pepper. Heat remaining oil in a large pan over medium-high heat. Add ranch steak and cook to desired doneness ⏱️ 3 minutes per side. Transfer to a cutting board; let rest ⏱️ 5 minutes .

   ranch steak: 14 oz
5. 

   5

   To the small bowl with softened butter, stir in dijon mustard and a pinch of chopped parsley. Season with salt and pepper.

   dijon mustard: 1 tsp
6. 

   6

   Slice ranch steak against the grain; divide between plates. Top steak with herb butter. Serve with green beans and potatoes on the side. Garnish with remaining parsley.