Tender, savory sliced beef served alongside perfectly roasted baby potatoes, sweet caramelized onions, and crisp fresh green beans for a balanced, family-friendly dinner.
1.5 lbs top sirloin or ribeye steak, sliced into strips
1 lb baby potatoes, halved
3 tbsp olive oil
2 large yellow onions, thinly sliced
1 lb fresh green beans, trimmed
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried rosemary or thyme
1.Preheat oven to 400°F (200°C).
2.Toss halved baby potatoes with 1 tbsp olive oil, rosemary, salt, and pepper on a baking sheet. Roast 25-30 minutes until golden.
3.In a skillet, heat 1 tbsp olive oil over low heat. Add sliced onions and cook, stirring occasionally, 20 minutes until caramelized. Set aside.
4.Pat beef strips dry and season with salt and pepper.
5.Increase skillet heat to medium-high. Add remaining olive oil and sear beef strips 2-3 minutes per side.
6.Add garlic and green beans, sautéing 4-5 minutes until beans are tender-crisp.
7.Return onions to pan, toss together, and serve warm with roasted potatoes.
Slice beef against the grain for maximum tenderness.
Use a heavy-bottomed skillet for the best sear.
Store leftovers in an airtight container for up to 3 days.