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Southern strip steak with broccoli and rice bowl
Ingredients:
1 head broccoli, cut into florets
¼ cup olive oil, separated
2 cups rice
4 12-oz lean strip steaks
kosher salt and fresh ground black pepper
4 tablespoons butter
4 sprigs fresh thyme
4 cloves garlic, minced
Preheat the oven to 425F.
Line a baking sheet with aluminum foil and lay the broccoli florets out in a single layer. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
Roast for 25-30 minutes, or until just slightly charred around the edges.
While the broccoli is roasting, cook the rice according to the instructions on the package.
While the rice is cooking, season room-temperature steaks on both sides with salt and pepper.
Place a large, cast iron skillet over a high heat and add 2 tablespoons of the olive oil.
Add the steaks and cook for 3 minutes on each side, or until browned and crisp.
Add the butter, thyme, and garlic and reduce the heat to medium low.
Once the butter has melted, cook the steaks for an additional 1-2 minutes depending on your preference, basting often with the butter mixture.
Allow the steaks to rest for 10 minutes before slicing and serving with the rice, broccoli, and the remaining butter mixture.
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