Pan-Seared Steak with Herb Sauce and Roasted Vegetables

Step 1

Preheat oven to 425°F. Cut 0.5 lb potatoes into 1-inch chunks and 2 carrots into sticks. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, until tender and browned.

Step 2

After 10 minutes, add 0.25 lb green beans to the baking sheet, tossing with the vegetables. Continue roasting until all are tender, about 10 more minutes.

Step 3

Meanwhile, pat 1 lb steak dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat until shimmering.

Step 4

Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board and let rest for 5 minutes.

Step 5

While the steak rests, chop 0.25 cup parsley and mix with 1 tbsp olive oil, salt, and pepper to make the herb sauce. Slice the steak against the grain and serve with the sauce and roasted vegetables.