Garlic Butter Steak and Green Beans
Nutrition unverified · 4 servings · US measures · 15 min publisher preparation per four-serving batch
Total time: 30 min
Garlic Butter Steak and Green Beans, adapted from Christina Cherrier.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Prepare the ingredients as listed. Follow the source order in the method; branches join only at the final operation. | ||
| Check whole-cut beef or pork reaches 145°F, then rest it at least 3 minutes. | ||
| Marinate steak 10 min; drain. Sear in two-thirds butter 1 min/side with half garlic; reach 145°F/rest 3 min; reserve. | Return steak briefly, garnish and serve. | |
| Microwave beans with water 8–10 min. After steak is reserved, cook beans with remaining fat/garlic and herbs 4–5 min; add stock/lemon and reserved marinade; bring marinade to full boil. | ||
Ingredients
- 1 ⅓ lb flank steaksliced against the grain · (450g) is the source parenthetical; original US quantity controls.
- 1 ⅓ lb fresh stringless green beanstrimmed · (450g) is the source parenthetical; original US quantity controls.
- 4 tbsp butterdivided
- 6 ⅔ count garlic clovesminced
- 1 ⅓ tsp Italian seasoning
- ⅔ count lemonjuice · Juice of 1/2 lemon + lemon slices, for garnish
- to taste Salt and fresh cracked pepperUnquantified in source; use to taste or as optional garnish as stated.
- ⅔ cup low-sodium beef stock(125ml) is the source parenthetical; original US quantity controls.
- to taste Crushed red chili pepper flakesoptional · Unquantified in source; use to taste or as optional garnish as stated. Optional; excluded or included as stated in the publisher nutrition.
- ⅔ cup fresh chopped parsley
- 1 ⅓ tbsp fresh thyme leaves
- ⅓ cup low- sodium soy sauce(or coconut amino if you’re strictly paleo)
- 1 ⅓ tbsp olive oil
- 1 ⅓ tbsp hot sauce(we used Sriracha)
- to taste Fresh cracked pepperUnquantified in source; use to taste or as optional garnish as stated.
- ⅔ cup Water for bean microwaveAdded from the source method; omitted from its ingredient list.
Before you start
- Stovetop and large skillet
- Knife and cutting board
- Instant-read thermometer
- Microwave-safe covered dish
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Step 1
Marinate steak with soy sauce, oil, hot sauce and pepper for 10 minutes in the refrigerator. Microwave beans with their listed water for 8–10 minutes.
- Step 2
Drain steak and reserve marinade. Heat two-thirds of the butter over medium-high heat; sear steak about 1 minute per side, adding half the garlic and optional flakes after turning. Continue to 145°F, then reserve and rest 3 minutes.
- Step 3
Use remaining butter with parsley, thyme, remaining garlic, Italian seasoning and beans; cook 4–5 minutes. Add lemon, stock and reserved marinade; bring to a full boil before reducing.
- Step 4
Return steak briefly to warm through and serve with optional lemon slices.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided
Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.
Listed allergens: milk, soy, wheat. Check purchased labels and cross-contact.
First-cook checks
- The publisher gives a yield of 2–3 portions. This adaptation uses 3 original portions when scaling to four; the published nutrition basis remains uncertain.
- The publisher lists 799 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported.
- Source 10-minute marinade may overlap microwave bean preparation; total assumes that overlap. Raw-meat marinade must boil before it is served as sauce.
- Ingredient quantities are scaled from 3 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
- The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Christina Cherrier: Garlic Butter Steak and Green Beans
https://www.eatwell101.com/garlic-butter-steak-and-green-beans-recipe - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.