Pan-Roasted Steak with Crispy Broccoli

Ingredients for Pan-Roasted Steak with Crispy Broccoli

• 2 large heads of broccoli (about 1.1kg total)

• 90ml plus 180ml extra-virgin olive oil

• 1/2 teaspoons kosher salt, divided, plus more

• فلفل أسود مطحون طازج

• 80g finely chopped shallot or red onion

• 60ml fresh lime juice

• 3 (350g) sirloin, boneless rib-eye, or New York strip steaks (about 1 1/4" thick)

• 2 ملعقتان صغيرتان من الزيت النباتي

• 1 cup finely chopped coriander

• 2 tablespoons rinsed capers, coarsely chopped

• 1/2 jalapeño, finely chopped

Place racks in upper and lower thirds of oven; preheat to 218°C. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 tablespoons 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 teaspoons 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 54°C 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 coriander, capers, jalapeño, and remaining 180ml olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup coriander salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.