Balsamic-glazed steak paired with crisp roasted broccoli and asparagus and a little Parmesan.
KBy kaylyn
Servings
2
3 cup Broccoli florets
1 bunch Asparagus
3 tbsp Extra-virgin olive oil
3 clove Garlic
0.5 cup Parmesan, finely grated
2 piece Sirloin or New York strip steaks
1.5 tsp Kosher salt
1 tsp Black pepper
2 tbsp Butter
0.33 cup Balsamic vinegar
1 tbsp Honey
1 tsp Dijon mustard
3 piece Fresh thyme sprigs
0.5 piece Lemon (zest, garnish)
Calories
939 kcal
Protein
81g
Carbs
37g
Fat
55g
Fiber
8g
Sugar
22g
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Roast the Greens
1. Place a rimmed baking sheet in the oven and preheat to 220°C (425°F). Trim the asparagus, mince the Garlic, and toss the Broccoli florets and Asparagus with half of the Extra-virgin olive oil, half of the Kosher salt, and half of the Black pepper.
3 cup Broccoli florets,
1 bunch Asparagus,
1.5 tbsp Extra-virgin olive oil,
0.8 tsp Kosher salt,
0.5 tsp Black pepper
2. Spread the vegetables on the hot baking sheet and roast for 12 minutes, adding the minced Garlic for the final 3 minutes. Sprinkle with the Parmesan and roast 3 minutes more until crisp at the edges and the cheese is golden.
3 clove Garlic,
0.5 cup Parmesan, finely grated
Sear the Steak
3. While the vegetables roast, pat the Sirloin or New York strip steaks dry and season with the remaining Kosher salt and Black pepper. Heat the remaining Extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
1.5 tbsp Extra-virgin olive oil,
2 piece Sirloin or New York strip steaks,
0.8 tsp Kosher salt,
0.5 tsp Black pepper
4. Sear the steaks for 3 to 4 minutes per side for medium-rare (about 52°C/125°F before resting), adding the Butter and Fresh thyme sprigs in the last minute and basting the steaks. Transfer to a plate and rest for 5 minutes.
2 tbsp Butter,
3 piece Fresh thyme sprigs
Glaze and Serve
5. Reduce the heat to medium and pour the Balsamic vinegar into the skillet, scraping up the browned bits. Stir in the Honey and Dijon mustard and simmer 2 to 3 minutes until syrupy and able to coat a spoon.
6. Slice the steaks against the grain, return to the glaze along with any resting juices, and turn to coat. Serve over the Parmesan-roasted greens, spooning over extra glaze and finishing with Lemon zest.
0.5 piece Lemon (zest, garnish)
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