Pan-roasted steak with crispy broccoli for a delicious dinner

Ingredients for Pan-roasted steak with crispy broccoli

• 1,125 g broccoli, trimmed and cut into florets

• 90 ml extra-virgin olive oil

• 2.5 ml kosher salt, divided, plus more

• freshly ground black pepper

• 75 g shallot or red onion, finely chopped

• 60 ml fresh lime juice

• 3 sirloin steaks, boneless rib-eye or New York strip (about 570 g total), about 3 cm thick

• 10 ml vegetable oil

• 120 g coriander, finely chopped

• 30 g capers, rinsed, coarsely chopped

• 1/2 jalapeño, finely chopped

How to make Pan-roasted steak with crispy broccoli

1. Place the oven racks in the upper and lower thirds of the oven and preheat to 220°C (fan) or 230°C (conventional).

2. Cut the broccoli into large florets, ensuring some stalk is attached.

3. Divide the florets between two rimmed baking trays lined with parchment or foil.

4. Drizzle each tray with 45 ml of olive oil and season generously with salt and freshly ground pepper.

5. Toss the broccoli to combine, ensuring it's well coated.

6. Roast the broccoli, tossing and rotating the trays halfway through, for 35–40 minutes or until the edges are crisp and slightly charred.

7. If desired, season the broccoli with additional salt and pepper before serving.

8. Meanwhile, mix the shallot, lime juice, and ½ tsp of salt in a small bowl and set aside.

9. Generously season the steaks on all sides with salt and pepper, pressing to adhere.

10. Heat a large frying pan, preferably cast iron, over medium-high heat.

11. Swirl a little vegetable oil in the pan to coat the base.

12. Pat the steaks dry and add two steaks to the pan, cooking undisturbed for about 5 minutes or until the undersides are browned.

13. Turn the steaks and cook until browned on the other side, and an instant-read thermometer inserted into the thickest part reads 54°C for medium-rare, approximately 5 minutes.

14. Turn the steaks onto their fat cap and cook until browned, about 3 minutes.

15. Transfer the steaks to a cutting board and let them rest for 10 minutes.

16. Wipe out the frying pan, leaving just enough fat to coat the base, then repeat the cooking process with the remaining steak.

17. Mix the chopped cilantro, capers, jalapeño, and the remaining 180 ml of olive oil into the reserved shallot mixture.

18. Reserve one steak and 60 ml of cilantro salsa verde for making steak sandwiches another night.

19. Thinly slice the remaining steaks against the grain.

20. Top the sliced steaks with the salsa verde and serve alongside the roasted broccoli.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.