HANDS-ON 10 MIN | TOTAL 30 MIN

BY JULIANA HALE

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Ingredients

1 lb. tiny new red and/or yellow potatoes, halved

12 oz. green beans, trimmed

1 small red onion, cut into 1-inch wedges

2 Tbsp. olive oil

¾ tsp. kosher salt

½ tsp. black pepper

1 lb. beef sirloin steak, cut into 1½-inch pieces

1 Tbsp. Worcestershire sauce

2 Tbsp. butter

1 clove garlic, grated

2 tsp. chopped fresh rosemary or parsley

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1. Set oven rack about 6 inches from heat source. Preheat oven to 450°F. Lightly coat a 10x15-inch baking sheet with cooking spray.

2. Toss together potatoes, green beans, onion, 1 Tbsp. oil, and ¼ tsp. each salt and pepper in a medium bowl. Spread vegetable mixture in an even layer on prepared pan. Roast, stirring halfway through, 15 minutes.

3. Meanwhile, toss together steak; Worcestershire sauce; and remaining 1 Tbsp. oil, ½ tsp. salt, and ¼ tsp. pepper in same medium bowl.

4. Preheat broiler. Push vegetables to edges of pan. Arrange steak in an even layer in center of pan. Broil, turning steak halfway through, until desired doneness (140°F to 145°F for medium), 6 to 8 minutes.

5. Melt butter in a small saucepan over low heat. Add garlic and cook until fragrant, about 30 seconds. Drizzle garlic butter over steak and vegetables. Sprinkle with rosemary.

PER 1½ CUPS: 380 CAL; 17G FAT (6G SAT); 29G PRO; 27G CARB (6G FIBER, 5G SUGARS); 401MG SODIUM