Pan-Seared Sirloin with Caramelized Yellow Onions, Roasted Potatoes, and Green Beans

Wash and scrub 3 medium russet potatoes, then chop them into 1-inch cubes. Wash and trim the ends of 12 oz green beans. Peel and thinly slice 2 large yellow onions.

Pat dry 2.5 lb raw beef sirloin steak with paper towels. Season all sides of the steak evenly with 1 tbsp garlic powder, salt, and black pepper.

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the chopped potatoes with 2 tbsp olive oil, salt, and black pepper. Spread them in a single layer and roast for 30 to 35 minutes, turning halfway through, until golden brown and crispy.

While the potatoes roast, heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-low heat. Add the sliced yellow onions and cook slowly, stirring occasionally, for 20 to 25 minutes until soft, sweet, and deep golden brown. Remove the caramelized onions from the skillet and set aside in a bowl.

Wipe the same skillet clean and place it over medium-high heat. Add 1 tbsp olive oil. Once the oil is shimmering hot, add the seasoned sirloin steaks. Sear for 4 to 5 minutes per side for medium-rare (internal temperature of 135°F/57°C). Transfer the steaks to a cutting board and let rest for 10 minutes.

While the steak rests, add the remaining 1 tbsp unsalted butter to the skillet over medium heat. Add the trimmed green beans and sauté for 5 to 6 minutes, stirring often, until tender-crisp and lightly browned. Season with salt and black pepper.

Slice the rested sirloin steaks against the grain into thin strips.

Measure out exactly half of the sliced steak (1.25 lb cooked weight) and half of the caramelized onions (equivalent to 1 large onion). Place them in an airtight container, let cool completely, and store in the refrigerator to use for the Day 3 enchiladas.

Divide the remaining sliced sirloin steak, caramelized onions, roasted potatoes, and green beans between two plates. Serve immediately.