20-Min Pan-Seared Roast Beef & Greens
Juicy seared beef steak finished with horseradish butter and crispy potatoes. A stripped-down British roast dinner that hits in 20 minutes — no slow roasting required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 steaks (6 oz each) beef sirloin or ribeye steak (1-inch thick)
- 8 oz baby potatoes, halved
- 2 tbsp butter
- 1.5 tbsp prepared horseradish
- 3 sprigs fresh thyme sprigs
- ¼ cup beef or vegetable broth
- 2 cups spring greens or spinach, roughly chopped
Instructions
- 1
Pat steaks dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat 1 tbsp oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear steaks 90 seconds per side without moving — don't flip early. Remove to a plate.
- 4
Add potatoes to the same skillet, toss with salt and thyme. Cook 8-10 minutes until golden and tender, stirring halfway.
- 5
Stir horseradish into butter. Swirl into the broth and add greens to the skillet. Wilt 60 seconds, then return steaks to warm.
- 6
Plate steak, potatoes, and greens. Top steak with horseradish butter and serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- wooden spoon or tongs
- small bowl
- serving plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
