Double Seared Striploin Steak and Bacon Roasted Potatoes with Nutty Green Beans and Garlic-Parsley Butter

Step 1

Cut bacon into 1-inch pieces.Remove any brown spots from potatoes and on a clean cutting board, cut into 1-inch pieces.To a parchment-lined baking sheet, add potatoes, bacon and 1 tsp (2 tsp) oil. (NOTE: For 4 servings, use 2 baking sheets) Season with salt and pepper, then toss to combine.Roast in the middle of the oven for 22-25 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

Step 2

While potatoes roast, finely chop parsley.Trim snap peas.Peel, then mince or grate garlic.To a small bowl, add garlic, half the parsley, and half the room-temperature butter. Season with salt and pepper. Stir to combine.

Step 3

Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-6 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.Pat steak dry with paper towels, then season with salt and pepper.

Step 4

Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook 1-2 per side, until browned.Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven for 4-8 min or until cooked to desired doneness.**When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.Wipe out the pan.

Step 5

Reheat the same pan over medium.When hot, add remaining butter and snap peas. Season with salt and pepper.Cook for 2-4 min, stirring occasionally, until tender-crisp.Remove pan from heat. Stir in almonds.

Step 6

Thinly slice steaks.Divide steak, potatoes and snap peas between platesTop steak with herb butter.Sprinkle remaining parsley over top.

Step 7

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of steak.