pan roasted steak, smashed potatoes with charred broccoli with salsa verde
This is a one skillet meal that everyone will love! Get organized because the whole meal cooks in 20 minutes (once the potatoes are boiled).
Ingredients
For the Salsa Verde
- 2-3 tbsp minced shallot
- 2 tbsp lemon juice
- ⅓ cup finely chopped parsley
- 1 tbsp roughly chopped capers
- less than 1 tbsp chopped jalapeno or red chili pepper
- 6 tbsp extra virgin olive oil
- ¼ tsp kosher salt
- Freshly ground black pepper
For the Steak, Potato and Broccoli
- 1½ lbs NY strip steak or flat iron steak
- 5 tbsp extra virgin olive oil, divided
- 1 head broccoli, broken into florets
- 12 baby potatoes
- Kosher salt and freshly ground pepper
Instructions
- Remove the steaks from the fridge 1 hour before cooking.
- Cook the potatoes: Place the potatoes in a medium size pot, fill with water, turn the heat on and cook for 20-30 minutes or until the potatoes are fork tender. Drain and set aside to cool. Once cooled, with the heel of your hand, press each potato to smash it down a little, set aside.
- In the meantime make the Salsa Verde by mixing all the ingredients together, set aside.
- Heat a 12-inch skillet to medium, also find a lid that will fit (if you don’t have one, a cookie sheet will do).
- Season the steak(s) generously with kosher salt and pepper, pressing the seasoning into the steak.
- Add 1 tbsp. oil to the pan, sear the steak(s) and cook for 5 minutes, flip, repeat, remove the steaks to a platter and cover with foil.
- Return the pan to the heat. Add 2 tbsp. of oil to the pan, add the smashed potatoes, cook undisturbed for 2 minutes, flip and repeat. Transfer to the platter with the steak(s), cover with foil.
- Return the pan to the heat, add the last 2 tbsp. oil, add the broccoli, toss to coat, cook undisturbed for 2 minutes, toss, cook for another 2 minutes, add 2 tbsp. water, quickly cover the pan and cook for 2 more minutes or until the broccoli is crisp.
- Slice the steak in 1⁄2 inch slices and serve with potatoes and broccoli.