Garlic Butter Sirloin Skillet with Roasted Potatoes and Green Beans

Preheat your oven to 400°F (200°C). Wash the 2 lbs of potatoes and cut them into quarters (about 1-inch pieces). Trim the ends off the 1 lb of green beans.

Place the quartered potatoes on a large baking sheet. Drizzle with 3 tbsp of the olive oil, 1/2 tbsp Italian seasoning, 1 tsp salt, and 1/2 tsp pepper. Toss to coat evenly and spread in a single layer. Roast for 20 minutes.

While potatoes roast, cut the 2 lbs of sirloin steak into 1-inch bite-sized cubes. Mince the 6 cloves of garlic and chop the parsley.

Remove the baking sheet from the oven. Push potatoes to one side. Add the green beans to the empty side, drizzle with 1 tbsp olive oil, and a pinch of salt. Return to the oven for 15 minutes until potatoes are fork-tender and beans are crisp-tender.

During the last 10 minutes of roasting, heat a large cast-iron skillet over high heat with the remaining olive oil. Pat steak bites dry with paper towels.

Add steak bites to the hot skillet in a single layer (do this in two batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side until browned. Reduce heat to medium-low.

Add the 4 tbsp butter, minced garlic, and remaining Italian seasoning to the skillet. Stir constantly for 1 minute until the butter is foamy and garlic is fragrant, coating the steak.

Remove veggies from the oven. You can either mix them into the skillet with the steak to coat in the butter sauce or serve the steak over the roasted vegetables. Garnish with fresh parsley.