dinner · american
Garlic Butter Steak Bites with Parmesan Roasted Broccoli
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Instructions
1
Set a rack in the middle of the oven and preheat it to 425 F (220 C).
2
While the oven heats, spread the broccoli florets on a large rimmed sheet pan, drizzle with oil, and season with salt and pepper.
3
Toss with your hands until every floret glistens, then spread them into a single, uncrowded layer.
4
Finely chop the parsley, mince the garlic, and halve the lemon on the cutting board, keeping each in its own pile.
5
Cut the steaks into 1-inch cubes and pat them very dry with paper towels so they brown instead of steam.
6
Season the steak cubes on all sides with salt, pepper, and dried thyme right on the board.
7
Once the oven reaches 425 F, roast the broccoli for 8 minutes until the undersides start to brown.
8
Toss the florets with a spatula and roast 7 more minutes until the edges char and crisp and the stems turn fork-tender.
9
While the broccoli finishes, set a 12-inch heavy skillet over medium-high heat for 2 minutes.
10
Swirl the remaining oil into the hot skillet, then add the steak cubes in a single, uncrowded layer.
11
Sear undisturbed for 2 minutes until a deep brown crust forms, then toss and cook 1 to 2 minutes until browned all over with pink centers.
12
Lower the heat to medium, add the butter and minced garlic, and toss 45 to 60 seconds until the butter foams and the garlic turns fragrant without browning.
13
Pull the skillet off the heat, squeeze in one lemon half, and toss the steak bites in the glossy garlic butter.
14
Take the broccoli out, scatter the parmesan over the hot florets so it melts, and squeeze the other lemon half over top.
15
Divide the broccoli and steak bites between plates, spoon the pan butter over the steak, and shower everything with chopped parsley.
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