Stove-Seared Top Sirloin with Lemon-Parsley Pan Sauce, Roasted Red Potatoes & Green Beans
Fast, steakhouse-vibes at home: juicy pan-seared sirloin with a punchy lemon-parsley pan sauce, plus crisp-tender green beans and a side of fluffy roasted potatoes. Big protein, big reward—done in about 40 minutes.
Back to full listIngredients
- Choice Top Sirloin Beef Steak (1 steak, ~1 lb) 1 lb $14.99 (regular)
- Green Beans (fresh) 12 oz (about 3/4 of a 1 lb bag) $2.49 (regular)
- Simple Truth Organic® Gourmet Red Potatoes 12 oz (about half the 24 oz bag) $3.50 (sale)
- Fresh Organic Lemon - each 1 lemon $1.29 (regular)
- Parsley 1/2 bunch (about 1/4 cup chopped) $1.29 (regular)
Instructions
- Prep: Heat oven to 450°F. Move a rack to the middle. Pat dry 1 lb top sirloin steak; season both sides with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temp while you prep veg.
- Prep potatoes: Halve 12 oz red potatoes (or quarter if large). Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a sheet pan.
- Roast potatoes: Roast at 450°F for 20–25 minutes, tossing once halfway, until browned and tender.
- Prep green beans: Trim 12 oz green beans. Mince 1 garlic clove (from pantry) if you have it (optional). Chop 1/4 cup parsley. Zest the 1 lemon and cut it in half.
- Sear steak (stove): Heat a large skillet (cast iron ideal) over medium-high for 2 minutes. Add 1 tbsp neutral oil. Sear the 1 lb sirloin 3–5 minutes per side (depending on thickness) until well-browned and ~125–130°F for medium-rare (or ~135°F for medium).
- Rest steak: Transfer steak to a plate and rest 8–10 minutes.
- Cook green beans (stove): In the same skillet (wipe out excess fat if needed), add 1 tbsp water and the 12 oz green beans. Cover and steam 2 minutes, then uncover and sauté 3–5 minutes with a pinch of salt until crisp-tender. Add optional minced garlic for the last 30 seconds.
- Make quick lemon-parsley pan sauce: Reduce heat to medium. Add 2 tbsp water (or broth if you have it) to the skillet and scrape up browned bits. Stir in 1 tsp lemon zest + 1 tbsp lemon juice + 1 tbsp butter (optional) + 2 tbsp chopped parsley. Taste and add a pinch of salt if needed.
- Slice & serve: Slice the rested steak against the grain. Plate with roasted potatoes and green beans. Spoon lemon-parsley sauce over steak and squeeze a little extra lemon if you like.
Health notes: ~800–950 calories per serving (depends on steak size and butter/oil). High protein, solid micronutrients from green beans and parsley; moderate saturated fat. To lighten: use 1 tsp butter (or skip) and keep oil to 1 tbsp total.
Drink pairing: This is classic steak + green veg: go medium-bodied with fresh acidity so it doesn’t overpower the lemony sauce. Suggested styles: Cabernet Franc (lifted/herbal), Washington Merlot (plush, not too oaky), or a cooler-climate Syrah. Local-ish picks to look for in WA: Chateau Ste. Michelle Merlot, Charles Smith ‘The Velvet Devil’ Merlot, or a Columbia Valley Cabernet Franc.