Balsamic-Glazed Steak with garlic-Parmesan broccoli and roasted potatoes

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Friday night always has me in the mood for something quick like pizza or sushi, but since we had sushi last night and I can no longer eat pizza (although I still fantasize about it) – I couldn’t phone it in.

This recipe was really quick to come together – the longest part involved roasting the potatoes – and it satisfied my boys. It’s funny how my 5 year old refuses to eat a sandwich or a good ol’ mac & cheese, but gobbles up a medium rare cut of beef. Did I mention will only take peppered salami in his lunchbox? No bread…just spicy salami. Must get that from his Dad.

Anywho, here is the recipe – enjoy!

Ingredients:
2 Russet Potatoes
8 oz. Broccoli
2 Garlic Cloves
2 6 oz. steaks – just use whatever cut you have on hand / prefer to eat
4 Tbsp. Butter
1 oz. Grated Parmesan Cheese
Balsamic Glaze

Directions:

  1. Peel and cut potatoes into 1” dice. Cut broccoli orets into large bite-sized pieces. Thinly slice garlic. Rinse steaks, pat dry, and season both sides with 1⁄2 tsp. salt and 1⁄4 tsp. pepper.
  2. Place a large non-stick oven-safe pan (I use cast iron) over medium-high heat and add butter. Once melted, add potatoes to hot pan and cook, while stirring, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast 20-22 minutes, stirring halfway through, until golden brown and tender. Remove from oven, season to taste with salt and pepper, and set aside.
  3. Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil to hot pan. Add steaks to hot pan and sear on one side 4-5 minutes, or until a dark brown crust forms. Flip, and cook 4-5 more minutes, or until steaks reach a minimum internal temperature of 145 degrees. Remove steaks from pan and let rest 3-5 minutes. Wipe pan clean and reuse.
  4. Place pan used to cook steaks over medium-high heat. Add 1 tsp. olive oil and garlic (to taste) to hot pan. Cook, while stirring, 30-45 seconds, or until aromatic. Add 1⁄4 cup water and broccoli. Cook 5-6 minutes, or until broccoli is tender (but not mushy) and water has evaporated. Remove from burner, season with 1⁄4 tsp. salt and 1⁄4 tsp. pepper, and sprinkle with Parmesan cheese.
  5. Place potatoes and broccoli on a plate. Place steak up against vegetables and drizzle with balsamic glaze.
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