German-Style Steak & Potatoes

Method

1. 1

   Prep steak and potatoes

   Pat the beef sirloin steak dry, cut the potato into 2 cm cubes, trim the green bean, and finely chop the rosemary on a cutting board.
2. 2

   Roast the potatoes

   Toss the potato with half the olive oil and rosemary on a baking sheet, season with 1/2 tsp salt and 1/4 tsp black pepper, and roast in a 220°C oven, turning once.

   25 min

   Tip: Spread the cubes out so they roast rather than steam.

3. 3

   Sear the steak

   Heat the remaining olive oil in a large skillet over high heat, add the beef sirloin steak, and turn once; brush with dijon mustard during the final minute.

   8 min

   Tip: Use a thermometer for the most reliable doneness check, especially on thick steaks.

4. 4

   Cook green beans

   Bring a small amount of water to a boil in a medium saucepan over high heat, add the green bean, cover, and steam; drain and toss with the butter.

   8 min
5. 5

   Rest and serve

   Transfer the beef sirloin steak to a cutting board to rest; taste the green bean and potatoes, adjust with up to 1/4 tsp salt and a few grinds of black pepper, then slice and serve.

   4 min