Description
A robust and efficient weeknight meal that combines tender skirt steak with roasted baby gold potatoes, earthy mushrooms, crispy green beans, and thick-cut onions. All ingredients are tossed in a savory garlic butter and roasted together on a single sheet pan, making this a perfect solution for busy families needing a healthy, clean-up friendly dinner that is completely free of pork or alcohol.
Ingredients
1.5 lbs Baby gold potatoes
8 oz Baby bella mushrooms
2 large Yellow onions
12 oz Green beans
1.5 lbs Skirt steak
0.5 cup Unsalted butter, melted
4 cloves Garlic, minced
Salt and black pepper to taste
Instructions
Preheat oven to 450ºF with the top rack positioned 4-6 inches from the heat source.
Boil potatoes in salted water for 5-10 minutes until fork-tender, then drain and pat dry.
Whisk melted butter with minced garlic, salt, and pepper in a small bowl.
Arrange potatoes, green beans, mushrooms, and onions on a greased sheet pan.
Drizzle with half the garlic butter and toss to coat; roast for 15 minutes.
Add the skirt steak strips to the pan, drizzle with remaining garlic butter, and roast for an additional 10-15 minutes or until steak reaches the desired doneness.
Notes
Use ghee instead of butter for a dairy-free option. Ensure the potatoes are thoroughly dried after boiling to achieve a crisp texture. Flank steak works as an excellent alternative to skirt steak.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: American