Pan-Seared Sirloin with Basil Butter and Roasted Potatoes and Snap Peas
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $22.00
- Nutrition
- 580 cal · 48g protein
- high-protein
🍳 2 pans · Picky-eater safe bet: plain potatoes
Pan-Seared Sirloin with Basil Butter and Roasted Potatoes and Snap Peas is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $22 in groceries. You'll need 2 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¾ lb sirloin steak
- 1 lb baby potatoes
- 1 lb fresh snap peas
- 1/2 cup fresh basil
- 4 tbsp butter
- 3 cloves garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Cut potatoes into quarters, toss with 1 tablespoon olive oil, salt and pepper, spread on a sheet pan, and roast at 425°F for 18 minutes until golden.
- Finely chop basil and mince garlic, then mix into softened butter and set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, season steak with salt and pepper, and sear about 5 to 6 minutes per side until the internal temperature reaches 145°F. Rest 3 minutes, then top with basil butter.
- During the last 4 minutes of steak cooking, toss snap peas with the roasted potatoes, 1 tablespoon olive oil, salt and pepper, and continue roasting. Divide steak, potatoes, and snap peas among four plates and serve.
- Picky eaters can have the steak, potatoes, and snap peas plain, with the basil butter on the side.
- Make ahead: mix the basil butter up to 2 days ahead and keep it covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 32 g
- Fiber
- 4 g
- Sugar
- 2 g
- Fat
- 28 g
- Saturated fat
- 11 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop