Juicy Garlic Butter Steak Dinner

Instructions

step 1 Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
/n step 2 Toss the halved baby potatoes with olive oil, oregano, salt, and black pepper and spread them on the baking sheet.
/n step 3 Roast the potatoes for 30–35 minutes until golden and tender, stirring halfway through cooking.
/n step 4 Heat a skillet over medium heat and melt butter, then add green beans and shredded carrots and sauté with salt and pepper until tender crisp.
/n step 5 Pat the steak dry and season both sides with salt, black pepper, and paprika.
/n step 6 Heat olive oil in a heavy skillet over medium high heat.
/n step 7 Sear the steak for about 3–4 minutes per side or until desired doneness.
/n step 8 Lower the heat slightly, add butter and minced garlic to the skillet, and spoon the garlic butter over the steak for about 1 minute.
/n step 9 Remove the steak from the skillet and let it rest for 5 minutes before slicing.
/n step 10 Serve the sliced steak over rice with roasted potatoes and sautéed green beans, then drizzle with the garlic butter sauce and garnish with chopped parsley.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat to avoid overcooking. Rice and potatoes can be reheated in the microwave or skillet with a small splash of water or broth. Vegetables can be quickly reheated in a pan until warmed through.