Pan-Roasted Steak with Crispy Broccoli

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This pan-roasted steak with crispy broccoli is a sophisticated, high-protein meal that celebrates bold flavours and contrasting textures. By roasting the broccoli at a high temperature, it transforms into a nutty, charred accompaniment that perfectly complements the rich, savoury notes of a well-seared steak. The dish is brought together with a vibrant coriander and caper salsa verde, providing a zesty brightness that cuts through the richness of the beef.

Ideal for a nutritious weeknight dinner or a relaxed weekend treat, this recipe focuses on simple techniques to achieve restaurant-quality results at home. Using a cast-iron frying pan ensures a superior crust on your sirloin or rib-eye, while the homemade salsa adds a punchy, herbaceous finish. Serve the sliced steak and crispy florets together for a wholesome, low-carb meal that is both filling and flavourful.

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
60 مل عصير ليمون طازج
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

How to make Pan-Roasted Steak with Crispy Broccoli

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.