Beef · 35 min
Steak with Roasted New Potatoes & Sugar Snap Peas
- 35 min
- 2–6 servings
- 632 kcal / serving
Tender steak alongside crisp roasted new potatoes and bright sugar snap peas make a satisfying weeknight plate. The mix of hearty potatoes, juicy beef, and snap peas comes together quickly with straightforward steps.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbnew potatoes
- ¾ lbribeye steak
- ½ (8 oz) pkgsugar snap peas
From the pantry: black pepper, extra virgin olive oil, salt, virgin coconut oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ¾ lbnew potatoes
- ½ (8 oz) pkgsugar snap peas
Meat & seafood
- ¾ lbribeye steak
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| new potatoes | ¾ lb | 1 ½ lb | 2 ¼ lb |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| sugar snap peas | ½ (8 oz) pkg | 1 (8 oz) pkg | 1 ½ (8 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and position the rack in the center.
- Rinse the potatoes and peas, then dry them well.
- Cut the potatoes into quarters and spread them on a baking sheet.
- Toss the potatoes with olive oil and season with salt and pepper; spread in a single layer.
- Roast the potatoes, turning halfway, until they are tender and browned, about 20–25 minutes.
- Halve the snap peas and add them to the baking sheet with the potatoes halfway through roasting.
- Meanwhile, heat a skillet over medium-high heat and pat the steak dry; season well with salt and pepper on both sides.
- Once the skillet is hot, add the virgin coconut oil and swirl to coat the bottom; place the steak in the pan and cook, turning every 15–30 seconds, until it reaches your preferred doneness (about 5–7 minutes for medium-rare). Then transfer the steak to a plate and let it rest for 5–10 minutes.
Two tips
- Make-ahead note: you can cut the potatoes earlier in the day and keep them refrigerated until ready to roast.
- If you don’t have sugar snap peas, frozen peas can be substituted and added in during the halfway roast time.
Nutrition per serving
- Calories
- 632 kcal
- Protein
- 36 g
- Carbs
- 31 g
- Fat
- 41 g
- Fiber
- 6 g
- Sodium
- 116 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.