Garlic Butter Steak Bites with Lemon Green Beans and Oven Fries all in under 30 Minutes

Monday dinners often call for meals that are quick, satisfying, and packed with flavor. This recipe for garlic butter steak bites paired with lemon green beans and crispy oven fries delivers all that and more. It offers a balanced plate with 40 grams of protein and stays under 600 calories, making it a great choice for anyone looking for a nutritious yet indulgent meal. The combination of tender steak, bright green beans, and golden fries creates a comforting dinner that’s easy to prepare and sure to please.

Garlic Butter Steak Bites with Lemon Green Beans and Oven Fries

Ingredients

Steak Bites

• 1½ lbs sirloin steak, cut into bite-size pieces

• 3 tbsp butter

• 3 cloves garlic, minced

• 1–2 sprigs fresh rosemary

• 1 tbsp olive oil

• Salt and pepper to taste

  
  

Green Beans

• 1 lb fresh green beans, trimmed

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• Fresh lemon juice, for finishing

  
  

Oven Fries

• 1 large russet potato, sliced into fries

• 1½ tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp dried oregano

  
  

Preparing the Oven Fries and Green Beans

Start by preheating your oven to 425°F. This high temperature helps the fries get crispy and the green beans roast to tender perfection with a slight crunch.

On a large sheet pan, toss the green beans with olive oil, salt, pepper, and garlic powder. Spread them out on one side of the pan to ensure even roasting.

On the other side, toss the sliced potatoes with olive oil, salt, pepper, garlic powder, and dried oregano. Make sure the fries are spread in a single layer to avoid steaming and to get that desirable crispiness.

Roast both for 20 to 25 minutes, flipping the fries halfway through cooking. The potatoes should turn golden brown, and the green beans should be tender with crisp edges. Once done, finish the green beans with a squeeze of fresh lemon juice to add a bright, fresh note that balances the richness of the steak bites.

Cooking the Steak Bites

While the veggies roast, heat olive oil in a large skillet over high heat. Season the steak pieces generously with salt and pepper to bring out their natural flavor.

Sear the steak bites in batches, cooking each side for 2 to 3 minutes until they develop a rich brown crust. Avoid overcrowding the pan to ensure even cooking and proper browning. Once seared, remove the steak bites from the pan and set them aside.

Making the Garlic Rosemary Butter Sauce

Lower the heat to medium and add butter, minced garlic, and fresh rosemary sprigs to the skillet. Let the butter melt and infuse with the garlic and rosemary for about 30 seconds until fragrant.

Return the steak bites to the pan and toss them in the garlic rosemary butter sauce. This step coats the steak with a luscious, aromatic finish that elevates the dish.

Serve the steak bites immediately alongside the lemon green beans and oven fries for a meal that’s both hearty and fresh.

Tips for Success

• Choosing the steak: Sirloin is a great choice for this recipe because it’s tender and flavorful. You can also use ribeye or strip steak if you prefer a fattier cut.

• Cutting the steak: Make sure to cut the steak into uniform bite-sized pieces to ensure even cooking.

• Roasting the fries: For extra crispiness, soak the potato slices in cold water for 30 minutes before roasting to remove excess starch. Dry thoroughly before tossing with oil and spices.

• Fresh herbs: Using fresh rosemary makes a big difference in flavor. If you don’t have rosemary, thyme is a good alternative.

• Adjust seasoning: Taste and adjust salt and pepper as needed throughout the cooking process to suit your preference.

  
  

This recipe combines simple ingredients with straightforward techniques to create a dinner that feels special without requiring hours in the kitchen. The garlic butter steak bites bring rich, savory notes, while the lemon green beans add brightness and the oven fries provide satisfying crunch.