Thin cut ribeye steak with fingerlings potatoes & sautéed green beans.

Two thin cut ribeye

1 spring of rosemary

1 spring of thyme

Olive oil

2 cloves of fresh garlic

Salt & pepper

compound garlic butter

Half of pound of fresh cut green beans

1 small dice onion

Minced garlic

3 small bell peppers

Garlic salt for flavor

1 tablespoon of Olive oil

1 pound of fingerlings potatoes

Olive oil

Salt & pepper

1 tablespoons of fresh garlic

  1. Remove steak from refrigerator 20 minutes before preparing it.
  2. Season steak on both side with salt & pepper
  3. Preheat a nonstick pan on high heat
  4. Pan sear the steak 3 minutes of each side until medium
  5. Once steak is done let it rest and then plate it with the compound butter on top.
  6. Sauté the fresh cut green beans and onions in a sauté pan with bell peppers for about 6 minutes.
  7. Sauté fingerlings potatoes in olive oil and fresh garlic until cooked.

Prep time 15 minutes

Prepared in 30 minutes