Balsamic-Glazed Steak with garlic-Parmesan broccoli and butter-roasted potatoes
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Russet Potatoes
- 8 oz. Broccoli
- 2 Garlic Cloves
- 2 Top Blade Steaks
- 0.9 oz. Butter
- 1 oz. Grated Parmesan Cheese
- ⅔ fl. oz. Balsamic Glaze
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry.
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Peel and cut potatoes into 1" dice. Cut broccoli florets into large bite-sized pieces. Thinly slice garlic. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Place a large non-stick oven-safe pan 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.
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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 reserve.
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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 ¼ cup water and broccoli. Cook 3-5 minutes, or until broccoli is tender and water has evaporated. Remove from burner, season with ¼ tsp. salt and ¼ tsp. pepper, and sprinkle with Parmesan cheese.
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Place potatoes and broccoli on a plate. Place steak up against vegetables and drizzle with balsamic glaze.