Ingredients
Method
- Preheat oven to 425°F (220°C). Toss the halved baby potatoes with a drizzle of olive oil, smoked paprika, salt, and pepper. Spread on a lined baking sheet and roast for 22–25 minutes, flipping once, until golden and crisp at the edges.
- In the final 8 minutes of roasting, add the green beans to the same baking sheet, tossed lightly with a touch of olive oil, salt, and pepper.
- While the vegetables finish roasting, pat the steak cubes dry and season generously with salt and pepper.
- Heat olive oil in a skillet over high heat until very hot. Add the steak cubes in a single layer, making sure not to overcrowd the pan — cook in batches if necessary.
- Sear for 1.5–2 minutes per side for medium-rare, undisturbed, to develop a deep brown crust. Avoid moving the pieces too often.
- Reduce heat to medium. Add the butter and minced garlic to the pan. As the butter melts, spoon it over the steak bites for 30–60 seconds.
- Remove from heat immediately to avoid overcooking — the steak will continue cooking slightly from residual heat.
- Allow the steak, potatoes, and green beans to cool completely before combining in a meal prep container.
- To serve: reheat gently to avoid toughening the steak further. Garnish with fresh parsley if using.
Notes
Sirloin is one of the most affordable steak cuts that still delivers good tenderness when cooked correctly and not overcooked. Buying a larger sirloin steak and cutting it into cubes yourself is cheaper per pound than pre-cubed stew meat or pre-packaged steak bites. Baby potatoes are convenient, but regular potatoes cut to a similar size cost noticeably less per pound and roast identically. Searing in batches rather than overcrowding the pan is free and dramatically improves the final result by allowing proper browning instead of steaming.