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

• Pimienta negra recién molida

• 80g finely chopped shallot or red onion

• 60ml de jugo de lima fresco

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

• 2 cucharaditas de aceite vegetal

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.