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Steak with Garlic Chive Butter
and roasted parsnips / green beans

Active: 30 Total: 50

These steaks, which we last featured in 2019, get a sophisticated finishing touch from a savory compound butter made with garlic and chives.
Smarts: 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.



Steak with Garlic Chive Butter:
  • 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
  • Chives - 1 tsp , chopped
  • Butter - 4 Tbsp
  • Thyme, dried - 1/2 tsp
Roasted Parsnips and Green Beans:
  • Green beans - 12 oz , trimmed
  • Parsnips - 1 lb , cubed
  • Oil, olive - 1 Tbsp + 1 Tbsp


  1. 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)

  2. Garlic / Chives - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Make garlic chive butter - Melt butter in the microwave. Stir in garlic, chives, and thyme. (Can be done up to 5 days ahead)

  4. Green Beans - Trim green beans. (Can be done up to 5 days ahead)

  5. Parsnips - Cube parsnips. (Can be done up to 3 days ahead).

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  1. Heat oven to 425F / 218C.

  2. 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.

  3. Toss green beans with second portion of olive oil and add to sheet pan in the last 10 minutes of cooking.

  4. While vegetables roast, remove steak from marinade (discard marinade). Season generously with some salt and pepper.

  5. Heat a skillet or 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).

  6. Remove steak from heat and transfer to a serving plate. Let steak rest, covered, for 5 to 10 minutes.

  7. While steak is still warm, spoon garlic chive butter over top.

  8. Serve steak with parsnips and green beans on the side. Enjoy!



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