Garlic Herb Steak with Lemon (Printable)

Garlic-and-herb seared steak with roasted green beans, lemon zest and parsley — a quick, gluten-free weeknight main.

# List of ingredients:

→ Steak & Marinade

01 - 4 boneless ribeye or sirloin steaks, 8 ounces each
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper

→ Roasted Green Beans

08 - 1 pound fresh green beans, trimmed
09 - 1 1/2 tablespoons olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1 lemon, zested and cut into wedges

→ Garnish

13 - 2 tablespoons fresh parsley, chopped (optional)
14 - Extra lemon wedges

# Steps:

01 - Set oven to 425°F and allow to fully preheat.
02 - In a small bowl, combine olive oil, garlic, rosemary, thyme, kosher salt, and black pepper. Evenly rub this mixture over both sides of each steak. Let marinate at room temperature for 15 minutes.
03 - Toss green beans with olive oil, kosher salt, and black pepper until well coated. Arrange in a single layer on a rimmed baking sheet.
04 - Transfer baking sheet to oven and roast for 15 to 18 minutes, shaking pan halfway through, until beans are tender and slightly blistered. Remove from oven and toss immediately with lemon zest.
05 - While beans roast, heat a large skillet over medium-high heat. Sear steaks 3 to 4 minutes per side for medium-rare, turning once. Cook longer for desired doneness. Remove from pan and let rest 5 minutes.
06 - Arrange steaks and roasted green beans on warm plates. Sprinkle with parsley and squeeze fresh lemon juice over both. Serve with additional lemon wedges.

# Expert Advice:

01 -
  • Roasting the green beans brings out a roasty sweetness that will have you stealing bites straight off the sheet pan.
  • The garlic and herbs infuse every bite of steak, and the bright lemon finish somehow makes it all taste fresh and bold.
02 -
  • If you skip the steak resting time, the juices will flood your cutting board instead of staying in the meat.
  • Tossing the lemon zest onto hot beans, not cold, makes all the difference — it perfumes every bite.
03 -
  • Always pat your steak dry before seasoning for the crispiest sear.
  • If you have time, let the steaks marinate a little longer in the fridge, then bring to room temp before cooking — the flavor deepens beautifully.

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