Steak with Garlic Herb Butter
and roasted parsnips / green beans
Add a flavorful finishing touch to tonight's steaks with a savory compound butter made with garlic and herbs. We last featured this meal in 2019.
Smarts 1: Compound butters can be frozen for up to a few months. Use them to add flavor to finished meats (as in this recipe) or to add richness to soup or roasted vegetables.
Smarts 2: Tonight's vegetables should be roasted in the oven, but feel free to fire up the grill as well if you prefer to cook your steaks that way (just choose grill or stovetop for your cooking method).
Ingredients
- Green beans - 12 oz , trimmed
- Parsnips - 1 lb , cubed
- Oil, olive - 1 Tbsp + 1 Tbsp
- Steak, NY Strip - 1 1/2 lbs (sub beef tenderloin steaks or other cut of choice)
- Bragg's / coconut aminos - 2 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Lemon juice - 1 Tbsp
- Garlic - 2 cloves , chopped
- Parsley - 1 tsp , chopped
- Butter - 4 Tbsp
- Thyme, dried - 1/2 tsp
Nutrition Facts
Choose Cooking Method
Prep
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Marinate steak - (If prepping right before cooking, get grill heating while steak marinates.) Tenderize steak with a fork and combine with aminos, vinegar, and lemon juice. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
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Garlic / Parsley - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make garlic herb butter - Melt butter in the microwave. Stir in garlic, parsley, and thyme. (Can be done up to 5 days ahead)
-
Green Beans - Trim green beans. (Can be done up to 5 days ahead)
-
Parsnips - Cube parsnips. (Can be done up to 3 days ahead)
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Make
-
Heat oven to 425F / 218C.
-
Toss parsnips with first portion of olive oil and season with some salt and pepper. Spread out on a sheet pan and roast until tender, 35 to 45 minutes.
-
Toss green beans with second portion of olive oil and add to sheet pan in the last 10 minutes of cooking.
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While vegetables roast, remove steak from marinade (discard marinade). Season generously with some salt and pepper.
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Heat up grill to 500F / 260C. Clean grates and brush with some cooking oil. Add steak to heated grill. Grill steak for ~3 minutes on each side with the cover closed. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
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Remove steak from heat and transfer to a serving plate. Let steak rest, covered, for 5 to 10 minutes.
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While steak is still warm, spoon garlic herb butter over top.
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Serve steak with parsnips and green beans on the side. Enjoy!
Prep
-
Marinate steak - (If prepping right before cooking, get oven heating while steak marinates.) Tenderize steak with a fork and combine with aminos, vinegar, and lemon juice. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
-
Garlic / Parsley - Prep as directed and combine. (Can be done up to 5 days ahead)
-
Make garlic herb butter - Melt butter in the microwave. Stir in garlic, parsley, and thyme. (Can be done up to 5 days ahead)
-
Green Beans - Trim green beans. (Can be done up to 5 days ahead)
-
Parsnips - Cube parsnips. (Can be done up to 3 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C.
-
Toss parsnips with first portion of olive oil and season with some salt and pepper. Spread out on a sheet pan and roast until tender, 35 to 45 minutes.
-
Toss green beans with second portion of olive oil and add to sheet pan in the last 10 minutes of cooking.
-
While vegetables roast, remove steak from marinade (discard marinade). Season generously with some salt and pepper.
-
Heat up a grill pan over high heat. Brush with some cooking oil and add steak. Sear steak on both sides. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
-
Remove steak from heat and transfer to a serving plate. Let steak rest, covered, for 5 to 10 minutes.
-
While steak is still warm, spoon garlic herb butter over top.
-
Serve steak with parsnips and green beans on the side. Enjoy!
Nutrition Facts
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