Garlic Butter Steak, Potatoes and Green Beans

Ingredients

• 1 1/2 lb (680 g) sirloin steak
• 1 1/2 lb (680 g) baby potatoes, halved
• 1 lb (454 g) green beans, trimmed
• 1 tbsp butter (optional)
• 1 tbsp avocado oil
• 3 cloves garlic, smashed; salt and pepper

How to make it

1. Prep everythingHeat the oven to 425°F (220°C) with a rack in the middle. Take the 1 1/2 lb (680 g) sirloin out of the fridge so it can sit 20 minutes. Halve the 1 1/2 lb (680 g) baby potatoes, snap the stem ends off the 1 lb (454 g) green beans, and smash the 3 garlic cloves by pressing down on them with the flat side of a knife.
2. Roast the potatoesOn a large rimmed baking sheet, toss the potatoes with half the avocado oil (1 1/2 tsp), salt and pepper. Turn them cut side down and roast 25 to 30 minutes, until the cut sides are deep golden and crisp and a fork slides in easily.
3. Season the steakWhile the potatoes roast, pat the steak very dry with paper towels. Season it hard on both sides with salt and pepper, about 1 tsp salt in total.
4. Sear the steakHeat a large 12-inch (30 cm) cast-iron skillet over medium-high heat for 3 minutes, then add the rest of the avocado oil (1 1/2 tsp) and wait until it shimmers. Lay the steak in and sear (cook hard and fast without moving it) 3 to 4 minutes per side, until a dark brown crust forms. For medium-rare, pull it at 130°F (54°C); for medium, 140°F (60°C).
5. Baste with garlic butterFor the last minute, turn the heat to medium and add the 1 tbsp butter and the smashed garlic. Tilt the pan toward you and baste (spoon the foaming, garlicky butter over the steak again and again) until it smells nutty and fragrant.
6. Rest and sliceMove the steak to a cutting board and rest 5 minutes. Find the lines running through the meat and slice across them, which is called against the grain, into 1/4-inch (6 mm) strips. This keeps every bite tender.
7. Blister the green beansPut the same skillet back over medium-high heat. Add the green beans and a pinch of salt and cook 4 to 5 minutes, tossing now and then, until bright green with dark blistered spots but still a little crisp.
8. Plate it upDivide the steak, potatoes and green beans between 4 plates and spoon any garlic butter from the board over the steak. Leftovers keep 3 to 4 days in the fridge; reheat gently in a skillet over medium-low heat so the steak does not overcook.