Sliced steak served with roasted broccoli and asparagus tossed in a lemony herb pesto.
KBy kaylyn
Servings
4
1.5 lb Ribeye or New York strip steak
2 tsp Kosher salt
1 tsp Black pepper
2 pieces Broccoli head
1 lb Asparagus
5 tbsp Olive oil
1 cup Fresh basil leaves
0.5 cup Fresh parsley leaves
2 clove Garlic
3 tbsp Toasted pine nuts
0.5 cup Parmesan cheese, finely grated
1 pieces Lemon
2 tbsp Butter
0.25 tsp Red pepper flakes
Calories
786 kcal
Protein
55g
Carbs
18g
Fat
58g
Fiber
7g
Sugar
5g
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Prep and Roast
1. Take the steak out of the fridge 30 minutes ahead and pat it dry. Preheat the oven to 220°C (425°F) with a large rimmed baking sheet inside.
2. Cut the broccoli into small florets and trim the asparagus, then cut it into 5 cm (2 in) pieces. Toss both with half the olive oil, half the kosher salt and the red pepper flakes on the hot baking sheet. Roast 14-16 minutes, stirring once, until tender and charred at the edges.
3. While the vegetables roast, blend the basil, parsley, garlic, pine nuts, Parmesan cheese, the zest and juice of the lemon, and the remaining olive oil in a food processor until a coarse paste forms. Pulse in a splash of water if it is too thick, then season lightly with salt.
2 tsp Kosher salt,
2.5 tbsp Olive oil,
1 cup Fresh basil leaves,
0.5 cup Fresh parsley leaves,
2 clove Garlic,
3 tbsp Toasted pine nuts,
0.5 cup Parmesan cheese, finely grated,
1 pieces Lemon
Sear the Steak
4. Season the steak with the remaining kosher salt and the black pepper. Heat a cast iron skillet over high heat until smoking, then sear the steak 3-4 minutes per side. Add the butter and baste for the last minute, until a thermometer reads 52°C (125°F) for medium-rare.
1.5 lb Ribeye or New York strip steak,
1 tsp Kosher salt,
1 tsp Black pepper,
2 tbsp Butter
Rest and Serve
5. Rest the steak on a cutting board for 8 minutes, then slice it against the grain. Toss the hot roasted broccoli and asparagus with most of the pesto until coated.
6. Pile the pesto-coated vegetables on plates, top with the sliced steak and spoon any remaining pesto and the pan juices over the top.
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