Sirloin Steak & Chimichurri Tomatoes

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chimichurri
  1 tbsp
• cooking oil
  1 tbsp
• fry seasoning
  1 tbsp
• green beans
  3 oz
• heirloom grape tomatoes
  3 oz
• red potatoes
  8 oz
• salt
  1 tsp
• shallot
  1 unit
• sirloin steak
  10 oz
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust oven racks to top and middle positions and preheat oven to 425°F. Wash and dry red potatoes , heirloom grape tomatoes , green beans , and shallot .

   red potatoes: 8 oz, heirloom grape tomatoes: 3 oz, green beans: 3 oz, shallot: 1 unit
2. 

   2

   Line a baking sheet with parchment paper. Halve the tomatoes and potatoes; arrange them cut side up on the sheet, leaving space between each piece. Season lightly with salt . Roast in the oven until blistered and tender, ⏱️ 20 minutes .

   salt: 1 tsp
3. 

   3

   While the vegetables roast, pat sirloin steak dry with paper towels. Season all over with fry seasoning , salt, and black pepper . Heat a large pan with cooking oil over medium-high heat. Sear the steak to your desired doneness, ⏱️ 4 minutes per side. Transfer to a plate and let rest.

   sirloin steak: 10 oz, fry seasoning: 1 tbsp, black pepper: 1 tsp, cooking oil: 1 tbsp
4. 

   4

   In the same pan, add green beans and water . Cover and cook over high heat, stirring occasionally, until bright green and tender-crisp, ⏱️ 5 minutes . Stir in butter and toss to coat. Season to taste.

   water: ¼ cup, butter: 1 tbsp
5. 

   5

   Once the tomatoes are done, transfer them to a small bowl . Stir in chimichurri until evenly combined.

   chimichurri: 1 tbsp
6. 

   6

   Thinly slice the rested steak against the grain. Divide the steak, chimichurri tomatoes, green beans, and roasted potatoes between plates. Serve immediately.