Sirloin Steak with Basil Compound Butter, Roasted Potatoes & Snap Peas

Directions

1. Preheat the oven to 450°F and line a baking sheet with aluminum foil.
2. Slice the potatoes crosswise into 1/4-inch rounds, spread them in a single layer on the baking sheet, season with the spices, and dot with about a third of the butter; reserve the rest for later.
3. Roast the potatoes, tossing halfway through, until they’re fork-tender and golden, 20–25 minutes.
4. Grate the lemon zest into the bowl holding the remaining butter and cut the lemon into wedges for serving.
5. Peel and mince the garlic and add it to the butter along with the sliced basil; mash until smooth to form the compound butter and set aside.
6. Preheat a skillet over medium-high heat and pat the steak dry; season on both sides with salt and pepper.
7. When the skillet is hot, add butter and swirl to coat the bottom, then add the steak and cook 2–5 minutes per side toreach desired doneness; transfer to a plate and rest under foil.
8. Return the skillet to medium-high heat, add more butter, and cook the sugar snap peas with salt and pepper until fork-tender, about 4 minutes.
9. Thinly slice the rested steak against the grain.
10. To serve, divide the roasted potatoes, steak with basil butter on top, and snap peas on the side; squeeze lemon over the peas before eating.