- Main
- Beef
- American
- One pot
- Stovetop
Ingredients
For the garlic-herb butter
- 4 tbsp
unsalted butter, softened
- 2 cloves
garlic, minced
- 2 tbsp
fresh parsley, finely chopped
- 1 tsp
fresh thyme leaves, chopped
- 1/4 tsp
fine salt
For the steak and beans
- 2 lb
sirloin steak, cut into 1 1/2-inch cubes
- 1 1/4 tsp
kosher salt
1 tsp in step 2, 1/4 tsp in step 3
- 1/2 tsp
black pepper, freshly ground
- 1 lb
green beans, trimmed
- 2 tbsp
neutral oil, such as canola or grapeseed
1 tbsp in step 3, 1 tbsp in step 4
- 1
lemon, half juiced, half cut into wedges
1/2 in step 3, 1/2 in step 5
flaky salt, to taste (optional)
- Gluten-free
Contains milk (unsalted butter).
Worked out from the ingredients.
Steps
- Step 1
Mash the softened butter with the garlic, parsley, thyme and fine salt in a small bowl until evenly mixed. Set aside at room temperature.
5 min
- 4 tbsp unsalted butter
- 2 cloves garlic
- 2 tbsp fresh parsley
- 1 tsp fresh thyme leaves
- 1/4 tsp fine salt
- Step 2
Pat the steak cubes very dry with paper towels, then toss with 1 tsp of the kosher salt and the pepper. Leave them on the counter while you cook the beans — dry, room-temperature meat browns far better.
5 min
- 2 lb sirloin steak
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Step 3
Set a large cast-iron skillet over medium-high heat for 3 minutes, until a drop of water skitters across it. Add 1 tbsp of the oil, then the green beans and the remaining 1/4 tsp kosher salt. Cook, stirring only every minute or so, until the beans are blistered in spots and still have a little bite, 6–8 minutes. Squeeze the juice of the lemon half over them, scrape them onto a serving platter and cover loosely with foil.
8 min
- 1/4 tsp kosher salt
- 1 lb green beans
- 1 tbsp neutral oil, such as canola or grapeseed
- 1/2 lemon
- Step 4
Return the skillet to high heat and add the remaining 1 tbsp oil. When it just begins to smoke, add the steak cubes in a single layer, spaced apart — work in two batches if they don't all fit. Sear without touching for 2 minutes, until deeply browned, then turn and sear 1–2 minutes more for medium-rare (the cubes should feel springy, not soft).
5 min
- 2 lb sirloin steak
- 1 tbsp neutral oil, such as canola or grapeseed
- Step 5
Take the pan off the heat, add the garlic-herb butter and toss the steak tips in it until the butter melts into a glossy sauce, about 1 minute. Spoon the steak and all the pan butter over the green beans, sprinkle with flaky salt and serve with the lemon wedges.
2 min
- 4 tbsp unsalted butter
- 1/2 lemon
- flaky salt
- Step 6
Let the steak rest 2–3 minutes on the platter before serving so the juices settle.
3 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026