Garlic Herb Sirloin Steak & Green Bean Meal Prep Bowl

Seared sirloin strips with garlic green beans and roasted baby potatoes.

By the Bowlyra kitchen Updated November 11, 2026

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 4 bowls

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Garlic Herb Sirloin Steak & Green Bean Meal Prep Bowl with roasted baby potatoes, sirloin strips and green beans in a speckled cream bowl

Steak for meal prep works best cooked to medium-rare and sliced thin, so reheating brings it to medium rather than well-done. Baby potatoes roasted until crisp stand in for the grain.

Why this recipe works

Cooking the steak slightly under your preferred doneness accounts for reheating. Roasting potatoes cut-side down gives a flat, crisp surface.

Ingredient notes

USDA recommends 145°F (63°C) with a 3-minute rest for whole cuts. The steak will reach medium when reheated.

Common mistakes

Cooking the steak well-done before meal prep.
Crowding the potatoes.

What to serve with it

Horseradish yogurt or chimichurri.

Meal prep

Lasts 4 days.

More bowls like this

Cooking tips

Reheat steak gently, or eat it at room temperature. Slice thin for easier reheating.

Swaps and variations

Use flank steak. Use olive oil instead of butter for dairy-free.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat gently.

Recipe

Garlic Herb Sirloin Steak & Green Bean Meal Prep Bowl

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 4 bowls

Ingredients

4 servings

1 1/2 lb (680 g) baby potatoes, halved
2 tablespoons (30 ml) olive oil, divided
1 1/4 teaspoons (6 ml) kosher salt, divided
1 teaspoon (5 ml) dried rosemary, crumbled
1 1/2 lb (680 g) top sirloin steak, about 1 inch thick
1/2 teaspoon (3 ml) black pepper
1 tablespoon (15 ml) butter
12 oz (340 g) green beans, trimmed
3 cloves garlic, thinly sliced

You’ll need: rimmed sheet pan; cast-iron skillet; 4 meal prep containers; instant-read thermometer

Method

Heat the oven to 425°F (220°C). Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and the rosemary and roast cut-side down 25 to 30 minutes, until crisp.
Season the steak with 1/2 teaspoon salt and the pepper. Heat 1/2 tablespoon olive oil in a cast-iron skillet over high heat and sear 4 minutes per side, to 130°F (54°C). Add the butter in the last minute and baste. Rest 10 minutes and slice thinly.
In the same pan over medium-high heat, add the remaining oil and the green beans and cook 5 to 6 minutes until blistered. Add the garlic and remaining salt for 1 minute.
Divide potatoes, green beans and steak among 4 containers and cool before sealing.

Questions

Will the steak be tough when reheated?

Not if it's thinly sliced and reheated gently.

Can I use regular potatoes?

Yes, cut into 1-inch chunks.

Comments

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