Pan-Roasted Steak with Crispy Broccoli
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings plus leftovers
- freshly ground black pepper
- 1/4 cup fresh lime juice
- 2 tsp. vegetable oil
- 2 large heads of broccoli (about 2 1/2 lb. total)
- 6 tbsp. plus 3/4 cup extra-virgin olive oil
- 1/2 tsp. kosher salt, divided, plus more
- 1/2 cup finely chopped shallot or red onion
- 3 (12-oz.) sirloin, boneless rib-eye, or new york strip steaks (about 1 1/4" thick)
- 1 cup finely chopped cilantro
- 2 tbsp. rinsed capers, coarsely chopped
- 1/2 jalapeã±o, finely chopped
- Carbohydrate 30 g(10%)
- Cholesterol 173 mg(58%)
- Fat 116 g(178%)
- Fiber 11 g(45%)
- Protein 58 g(117%)
- Saturated Fat 31 g(155%)
- Sodium 594 mg(25%)
- Calories 1352
Preparation Place racks in upper and lower thirds of oven; preheat to 425°F. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35–40 minutes. Season with more salt and pepper if desired. Meanwhile, mix shallot, lime juice, and 1/2 tsp. salt in a small bowl. Set aside. Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak. Mix cilantro, capers, jalapeño, and remaining 3/4 cup olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli. From Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals © 2018 by David Tamarkin. Reprinted by permission of Little, Brown and Company. Buy the full book from from Amazon.
Preparation Place racks in upper and lower thirds of oven; preheat to 425°F. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35–40 minutes. Season with more salt and pepper if desired. Meanwhile, mix shallot, lime juice, and 1/2 tsp. salt in a small bowl. Set aside. Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak. Mix cilantro, capers, jalapeño, and remaining 3/4 cup olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli. From Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals © 2018 by David Tamarkin. Reprinted by permission of Little, Brown and Company. Buy the full book from from Amazon.
