Sirloin Steak with Roasted Potatoes and Green Beans

​½ cup Dijon mustard
2 tablespoons lemon juice
1 clove garlic, minced
salt and pepper
2 pounds sirloin steak, trimmed and cut into 4 portions
2 large russet potatoes, diced
½ pound green beans trimmed
¼ cup olive oil
1 packet ranch dressing seasoning
1 tablespoon butter
 
1. In a large ziptop bag, squish together mustard, lemon juice, garlic, salt and pepper. Add steak and refrigerate for at least 1 and up to 4 hours.
 
2. Preheat oven to 450 and line a baking sheet with nonstick foil. Combine potatoes and green beans on sheet; drizzle with olive oil and seasoning. Toss to coat. Roast until vegetables are tender and crisped on the outside, about 30 minutes.
 
3. Meanwhile, heat butter in nonstick skillet over medium-high heat. Remove steaks from marinade, shaking off excess, and cook for 4-5 minutes per side for medium-rare. Let rest for 5 minutes.
 
Revised November 2017