Grilled Steak with Crispy Roasted Potatoes and Charred Green Beans: A Rustic Feast 🍖🥔
Nothing says “classic comfort” like a perfectly grilled steak paired with golden, herb-kissed roasted potatoes and smoky, buttery green beans. This Grilled Steak with Roasted Potatoes and Green Beans recipe is a celebration of bold, outdoor-inspired flavors, bringing steakhouse vibes to your backyard or kitchen. Juicy, well-seared steaks, crispy potatoes, and tender-crisp green beans come together in under an hour, making this dish ideal for a hearty weeknight dinner, a weekend barbecue, or a special gathering with friends. Crack open a cold Sierra Nevada Pale Ale, and let’s get cooking! 🤩🔥
Why This Recipe Is a Winner
This meal is all about balance: the rich, savory steak contrasts beautifully with the earthy, crispy potatoes and the vibrant, slightly charred green beans. The simplicity of the ingredients lets their natural flavors shine, while thoughtful seasoning and cooking techniques elevate the dish to gourmet status. Grilling the steak adds a smoky depth, and the refreshing hoppy notes of a Sierra Nevada Pale Ale make it a perfect pairing. Whether you’re a grill enthusiast or a home cook craving a satisfying meal, this recipe delivers every time.
Ingredients (Serves 2)
- 2 thick-cut steaks (ribeye, sirloin, or New York strip; 8-12 oz each, about 1-inch thick)
- 2 tablespoons extra-virgin olive oil, divided (1 for steaks, 1 for potatoes)
- Kosher salt and freshly cracked black pepper, to taste
- 4 small red potatoes (or Yukon Gold, halved; about 1 lb total)
- 1 teaspoon dried rosemary or thyme (or 1 tablespoon fresh, finely chopped; optional for extra flavor)
- 2 cups fresh green beans, trimmed (about 8 oz)
- 1 tablespoon unsalted butter
- Optional add-ins: 1-2 garlic cloves (minced) for the green beans, or a pinch of smoked paprika for the potatoes
- For serving: 1 can Sierra Nevada Pale Ale (or your favorite craft beer, such as an IPA or amber ale)
Equipment Needed
- Grill (gas, charcoal, or indoor grill pan)
- Baking sheet for roasting potatoes
- Medium skillet for green beans
- Tongs for flipping steaks
- Sharp knife and cutting board
- Meat thermometer (optional, for precise doneness)
- Aluminum foil (for resting steaks)
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved red potatoes with 1 tablespoon olive oil, a generous pinch of kosher salt, cracked black pepper, and dried rosemary or thyme (if using). The herbs add a fragrant, earthy note that complements the potatoes’ natural sweetness. Spread the potatoes cut-side down in a single layer on a baking sheet to maximize crispiness. Roast for 20-25 minutes, flipping halfway through, until golden brown and fork-tender with crispy edges. Keep warm until ready to serve.
- Sauté the Green Beans: While the potatoes roast, heat a medium skillet over medium-high heat and add the butter. Once melted and slightly foaming, add the trimmed green beans. Sauté for 5-7 minutes, stirring occasionally, until the beans are tender-crisp with light char marks for a smoky flavor. If desired, add minced garlic during the last minute of cooking for extra aroma. Season with salt and pepper to taste. Transfer to a plate and cover loosely to keep warm.
- Prep the Steaks: Remove the steaks from the fridge 20-30 minutes before grilling to bring them to room temperature for even cooking. Pat dry with paper towels to ensure a good sear. Rub each steak with ½ tablespoon olive oil, then season generously with kosher salt and cracked black pepper. The oil helps form a caramelized crust, while the seasoning enhances the steak’s natural flavor.
- Grill the Steaks: Preheat your grill to medium-high heat (400-450°F/200-230°C). For charcoal grills, arrange coals for direct heat; for a grill pan, heat until lightly smoking. Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare (internal temperature of 135°F/57°C). Adjust cooking time for your preferred doneness: 3-4 minutes per side for rare, 5-6 minutes for medium, or 6-7 minutes for medium-well. Use a meat thermometer for precision, inserting it into the thickest part of the steak. Transfer the steaks to a plate, tent loosely with foil, and let them rest for 5 minutes to lock in juices.
- Assemble the Plate: Divide the roasted potatoes between two plates, arranging them in a small pile for a rustic look. Add a portion of sautéed green beans next to the potatoes, letting their vibrant green color pop. Slice the rested steaks against the grain for maximum tenderness, and fan the slices beside the vegetables for an elegant presentation. Alternatively, serve the steaks whole for a classic steakhouse feel.
- Serve and Enjoy: Crack open a chilled can of Sierra Nevada Pale Ale, its crisp, hoppy bitterness cutting through the richness of the steak and buttery vegetables. Serve the meal immediately while everything is warm, and savor the harmonious blend of smoky, savory, and fresh flavors. This is outdoor dining at its finest!
Serving Suggestions
- Starchy Sides: Swap potatoes for roasted sweet potatoes, creamy mashed potatoes, or a wild rice pilaf for variety.
- Vegetable Pairings: Pair with grilled zucchini, roasted carrots, or a mixed green salad with balsamic vinaigrette to keep things light.
- Sauces: Add a dollop of compound butter (garlic-herb or blue cheese) on the steak, or serve with a side of chimichurri or horseradish cream for a zesty kick.
- Beverage Pairings: Beyond Sierra Nevada Pale Ale, try a bold red wine like Zinfandel or a malty craft stout. For non-alcoholic options, sparkling water with lemon or iced tea works well.
Tips for a Flawless Meal
- Steak Selection: Choose well-marbled steaks (look for fat streaks) for the best flavor and tenderness. Ribeye offers rich marbling, sirloin is leaner, and New York strip is a balanced middle ground.
- Perfect Grill Marks: Rotate the steak 45 degrees halfway through cooking on each side for a crosshatch pattern. Avoid pressing down on the steak to retain juices.
- Doneness Guide:
- Rare: 125°F/52°C
- Medium-Rare: 135°F/57°C
- Medium: 140°F/60°C
- Medium-Well: 150°F/66°C
- Well-Done: 160°F/71°C
- Potato Crispiness: Ensure potatoes are spread out on the baking sheet without overcrowding to avoid steaming. For extra crunch, increase oven temp to 425°F (220°C) for the last 5 minutes.
- Green Bean Variations: Toss in a handful of cherry tomatoes or sliced almonds during sautéing for color and texture.
- Meal Prep: Roast potatoes and trim green beans earlier in the day. Store in the fridge and reheat gently before serving.
- Leftovers: Store steak, potatoes, and green beans separately in airtight containers in the fridge for up to 3 days. Reheat steak in a low oven (250°F/120°C) to avoid overcooking, or use leftovers in a steak salad or wrap.
Why This Recipe Works
The beauty of this dish lies in its simplicity and bold flavors. The steak’s smoky, charred exterior contrasts with its juicy interior, while the roasted potatoes provide a crispy, herbaceous counterpoint. The green beans, lightly charred and buttery, add freshness and crunch, tying the plate together. Each component is cooked to highlight its natural qualities, and the Sierra Nevada Pale Ale enhances the experience with its refreshing, slightly bitter profile. This is a meal that feels indulgent yet is achievable for cooks of all levels.
A Meal for Every Moment
This Grilled Steak with Roasted Potatoes and Green Beans is versatile enough for a casual weeknight dinner, a romantic date night, or a lively barbecue with friends. Its rustic charm and hearty portions make it a crowd-pleaser, while the straightforward preparation keeps stress to a minimum. The vibrant colors—golden potatoes, green beans, and seared steak—make it as visually appealing as it is delicious.
Nutritional Information (Approximate, per serving)
- Calories: 650-750 kcal
- Protein: 45g
- Fat: 40g
- Carbohydrates: 35g
- (Values vary based on steak cut, portion size, and oil/butter usage)
