Umami Recipes
Umami Recipes


Buttered-Up Steak with Roasted Potatoes and Garlicky Green B

2 servings


30 minutes

total time


12 ounce Yukon Gold Potatoes

2 clove Garlic

¼ ounce Parsley

12 ounce Sirloin Steak

6 ounce Green Beans

1 teaspoon Dijon Mustard

1 tablespoon Vegetable Oil

1 tablespoon Butter




Wash and dry all produce. Preheat oven to 425 degrees. Take out 1 TBSP butter and steak and let sit at room temperature. Peel potatoes, then cut into ½-inch cubes. Thinly slice garlic. Finely chop parsley.

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until browned and tender, 20-25 minutes total (we’ll be adding more items to the sheet before the potatoes are done).

Heat a drizzle of oil in a large pan over medium-high heat. Season steak with salt and pepper. Add to pan and cook until browned, 2-3 minutes per side. Remove baking sheet from oven and give potatoes a toss. Add steak to sheet, return to oven, and roast to desired doneness, 5-7 minutes. Remove from sheet and let rest 5 minutes.

Meanwhile, heat a drizzle of oil in same pan over medium heat. Add green beans and cook, tossing, until tender but still a little crisp, 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.

In a small bowl, mix butter, 1 tsp Dijon mustard (we sent more), and a pinch of parsley. Season with salt and pepper.

Slice steak against the grain. Top with herb butter. Serve with green beans and potatoes on the side. Garnish with any remaining parsley.


Serving Size



480 kcal

Total Fat

21 g

Saturated Fat

9 g

Unsaturated Fat


Trans Fat



105 mg


180 mg

Total Carbohydrate

34 g

Dietary Fiber

7 g

Total Sugars

5 g


38 g

2 servings


30 minutes

total time
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