Balsamic-Glazed Strip Steaks with Roasted Broccoli Rabe
By Matthew FairmanPublished on February 13, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswiseSalt and pepper 5 tablespoons extra-virgin olive oil 1 ½ pounds broccoli rabe, trimmed2 teaspoons sugar 3 shallots, sliced into thin rounds⅓ cup balsamic vinegar 2 tablespoons unsalted butter
Before You Begin
Adding a little sugar to the broccoli rabe before roasting balances its natural bitterness.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate, tent with foil, and let rest while finishing sauce and broccoli rabe.
- Meanwhile, toss broccoli rabe with sugar, 1 teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons oil on rimmed baking sheet. Roast until tender, about 10 minutes.
- Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Add shallots and ⅛ teaspoon salt and cook until beginning to soften, about 1 minute. Add vinegar, scraping up any browned bits, and cook until slightly thickened, about 1 minute. Off heat, whisk in butter. Serve steaks with sauce and broccoli rabe.
Time
30 minutesYield
Serves 4Ingredients
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Salt and pepper
5 tablespoons extra-virgin olive oil
1 ½ pounds broccoli rabe, trimmed
2 teaspoons sugar
3 shallots, sliced into thin rounds
⅓ cup balsamic vinegar
2 tablespoons unsalted butter
Ingredients
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Salt and pepper
5 tablespoons extra-virgin olive oil
1 ½ pounds broccoli rabe, trimmed
2 teaspoons sugar
3 shallots, sliced into thin rounds
⅓ cup balsamic vinegar
2 tablespoons unsalted butter
Ingredients
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Salt and pepper
5 tablespoons extra-virgin olive oil
1 ½ pounds broccoli rabe, trimmed
2 teaspoons sugar
3 shallots, sliced into thin rounds
⅓ cup balsamic vinegar
2 tablespoons unsalted butter
Why This Recipe Works
Adding a little sugar to the broccoli rabe before roasting balances its natural bitterness.
Before You Begin
Adding a little sugar to the broccoli rabe before roasting balances its natural bitterness.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate, tent with foil, and let rest while finishing sauce and broccoli rabe.
- Meanwhile, toss broccoli rabe with sugar, 1 teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons oil on rimmed baking sheet. Roast until tender, about 10 minutes.
- Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Add shallots and ⅛ teaspoon salt and cook until beginning to soften, about 1 minute. Add vinegar, scraping up any browned bits, and cook until slightly thickened, about 1 minute. Off heat, whisk in butter. Serve steaks with sauce and broccoli rabe.
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