Are you ready to transform an ordinary dinner into an extraordinary culinary experience? This Baked Steak and Lima Beans recipe is not just a meal—it's a journey of flavors that combines tender, perfectly seared steak with creamy, hearty lima beans in a one-pan wonder that will have your family begging for seconds. Imagine a dish that's both rustic and sophisticated, requiring minimal prep but delivering maximum satisfaction. Whether you're a busy home cook or a weekend culinary adventurer, this recipe promises to become your new go-to comfort food that's sure to impress!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds of steak
- 1 can of lima beans
- 1 onion, chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the middle of the oven.
- Pat the steak dry with paper towels to remove excess moisture, which helps achieve better browning. Season both sides generously with salt and freshly ground black pepper.
- Heat olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, carefully place the steak in the pan.
- Sear the steak for 3-4 minutes on each side to develop a rich, golden-brown crust. This process helps lock in the meat's juices and creates additional flavor.
- Remove the steak from the skillet and set aside. In the same pan, sauté the chopped onions and minced garlic until they become translucent and fragrant, about 2-3 minutes.
- Drain the canned lima beans and add them to the skillet, stirring to combine with the onions and garlic.
- Return the seared steak to the skillet, nestling it on top of the lima beans and onions.
- Transfer the skillet to the preheated oven and bake for 45-55 minutes, or until the steak reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F; for medium, target 145°F.
- Remove the skillet from the oven and let the steak rest for 5-10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful meat.
- Slice the steak against the grain and serve hot, accompanied by the baked lima beans and pan juices.
Tips
- Choose the Right Cut: For this recipe, opt for cuts like ribeye, sirloin, or New York strip that have good marbling for maximum flavor and tenderness.
- Pat Meat Dry: Always ensure your steak is completely dry before seasoning to achieve that perfect golden-brown crust.
- Let Meat Rest: Allowing the steak to rest after cooking is crucial—it helps redistribute juices, ensuring each bite is moist and flavorful.
- Temperature Matters: Use a meat thermometer to check doneness. Remember, the steak will continue cooking slightly after removing from the oven.
- Season Generously: Don't be shy with salt and pepper—they're key to bringing out the meat's natural flavors.
- Use an Oven-Safe Skillet: A cast-iron skillet is ideal as it retains heat well and can go directly from stovetop to oven.
- Fresh Ingredients: If possible, use fresh garlic and a good quality olive oil to enhance the overall taste of the dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
