Sirloin Steaks & Roasted Potatoes with Green Beans & Cherry Tomatoes

Sirloin Steaks & Roasted Potatoes

with Green Beans & Cherry Tomatoes

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

Green beans are a summertime delight, robust in taste and crisp in texture. Though they’re great when cooked only briefly, they also stand up well to techniques like braising, which further develops their flavor. Here, we’re braising our green beans with cherry tomatoes, aromatics and thyme in a silky lemon-butter sauce, softening them up a bit while preserving their distinctive snap. These seasonal legumes are the perfect addition to roasted Yukon Gold potatoes and butter-basted sirloin steaks.

Get Cooking
fresh
ingredients
Sirloin Steaks & Roasted Potatoes with Green Beans & Cherry Tomatoes
Title
  • 4 Sirloin Steaks
  • 10 oz Green Beans
  • 6 oz Cherry Tomatoes
  • 3 cloves Garlic
  • 1 Lemon
  • 1 lb Yukon Gold Potatoes
  • 1 bunch Basil
  • 1 bunch Thyme
  • 4 Tbsps Butter
  • 1 Shallot
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Pick the thyme and basil leaves off the stems; discard the stems. Trim off and discard the stem ends of the green beans. Halve the cherry tomatoes. Peel and mince the garlic. Peel and thinly slice the shallot. Quarter and deseed the lemon.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes and half the thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned potatoes in a single, even layer and roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the steaks:
3 Cook the steaks:

While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes on the first side. Flip and add half the butter. Cook, occasionally tilting the pan and spooning the butter over the steaks, 2 to 4 minutes, or until browned and cooked to your desired degree of doneness. Drain off and discard the drippings from the pan. Transfer the cooked steaks to a cutting board, leaving any browned bits (or fond) in the pan. Let the steaks rest for at least 5 minutes.

Start the vegetables:
4 Start the vegetables:

While the potatoes continue to roast, add the green beans and ½ cup of water to the pan of reserved fond; season with salt and pepper. Cook, occasionally stirring and scraping up any fond from the bottom of the pan, 7 to 9 minutes, or until the green beans are tender and the liquid has evaporated.

Finish the vegetables:
5 Finish the vegetables:

While the potatoes finish roasting, add the cherry tomatoes, garlic, shallot and remaining thyme to the pan of green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the tomatoes have softened. Add the remaining butter, the juice of all 4 lemon wedges and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat.

Serve your dish:
6 Serve your dish:

Divide the finished vegetables, roasted potatoes and rested steaks between 4 plates. Garnish with the basil. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Pick the thyme and basil leaves off the stems; discard the stems. Trim off and discard the stem ends of the green beans. Halve the cherry tomatoes. Peel and mince the garlic. Peel and thinly slice the shallot. Quarter and deseed the lemon.

2 Roast the potatoes:

Place the potatoes and half the thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned potatoes in a single, even layer and roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Cook the steaks:
3 Cook the steaks:

While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes on the first side. Flip and add half the butter. Cook, occasionally tilting the pan and spooning the butter over the steaks, 2 to 4 minutes, or until browned and cooked to your desired degree of doneness. Drain off and discard the drippings from the pan. Transfer the cooked steaks to a cutting board, leaving any browned bits (or fond) in the pan. Let the steaks rest for at least 5 minutes.

4 Start the vegetables:

While the potatoes continue to roast, add the green beans and ½ cup of water to the pan of reserved fond; season with salt and pepper. Cook, occasionally stirring and scraping up any fond from the bottom of the pan, 7 to 9 minutes, or until the green beans are tender and the liquid has evaporated.

Start the vegetables:
Finish the vegetables:
5 Finish the vegetables:

While the potatoes finish roasting, add the cherry tomatoes, garlic, shallot and remaining thyme to the pan of green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the tomatoes have softened. Add the remaining butter, the juice of all 4 lemon wedges and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat.

6 Serve your dish:

Divide the finished vegetables, roasted potatoes and rested steaks between 4 plates. Garnish with the basil. Enjoy!

Serve your dish: