Instructions
step 1 In a bowl, combine olive oil, garlic, parsley, rosemary, lemon juice, salt, and pepper. Add steak cubes and toss to coat. Marinate for at least 30 minutes.
step 2 Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, dried herbs, salt, and pepper. Spread on a baking tray and roast for 30-35 minutes, turning once, until golden and crispy.
step 3 While potatoes roast, heat a grill pan or skillet over medium-high heat. Thread marinated steak cubes onto skewers.
step 4 Cook steak skewers for 8–10 minutes, turning to sear all sides, until desired doneness is reached. Rest for 5 minutes before serving.
step 5 In a saucepan, steam or boil green beans, carrots, and peas until just tender. Drain and toss with butter or olive oil, red onion, salt, and pepper.
step 6 Plate the steak skewers alongside crispy potatoes and the veggie medley. Garnish with extra chopped herbs if desired.
Storage and Reheating Tips
Store leftovers in separate containers in the fridge for up to 3 days. Reheat steak gently in a skillet to avoid overcooking. Potatoes can be reheated in the oven or air fryer for crispness. Veggies are best reheated in a microwave or sauté pan.
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