Categories: Meals
Ingredients
- 1 Russet Potato
- 2 Garlic Cloves
- 2 Sirloin Steaks
- 8 oz. Broccoli Florets
- 51/2 fl. oz. Tomato Juice
- 3/4 fl. oz. Balsamic Glaze
- 1/4 tsp. Red Pepper Flakes
Directions
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Preheat oven to 450 degrees.
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Halve potato lengthwise and slice into ½" half-moons. Mince garlic. Pat steaks dry, and season both sides with a pinch of salt and pepper. Cut broccoli into large bite-sized pieces, if necessary. Toss broccoli with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until crisp tender and slightly charred, 13-16 minutes. While broccoli roasts, boil potato slices.
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Bring a medium pot with potato slices covered by lightly salted water to a boil. Reduce to a simmer and cook until easily pierced with a fork, 19-21 minutes. Drain in a colander and set aside in colander. Reserve pot; no need to wipe clean. While potato boils, cook steaks.
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Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-8 minutes per side. Remove steaks to a plate. tent with foil, and rest at least 5 minutes. Wipe pan clean and reserve.
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Return pan used to cook steaks to medium-high heat. Add `1 Tbsp. olive oil, cooked potato slices, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until potato slices begin to crisp and turn golden brown, 5-7 minutes. Potato slices will begin to disintegrate in pan.
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Remove from burner.
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Add 1 tsp. olive oil and garlic to pot used to cook potato. Place over medium-high heat and cook until golden brown and aromatic, 30-90 seconds. Add tomato juice and balsamic glaze and stir occasionally until slightly thickened, 3-6 minutes. Add red pepper flakes (to taste) and remove from burner. Plate dish as pictured on front of card. Bon appétit!