This recipe is a bit of work at first glance, but it is really to the table in 30 minutes and reuses some dishes so you don’t have so much dirty stuff to wash up and then end of your gorgeous, satisfying and delicious meal!
- 2 (5-ounce) grass-fed sirloin steaks
- 2 ½ cups organic broccoli, florets
- 1 Yellow squash & 1 zucchini
- ¼ organic red onion, wedge
- ¾ cup organic grape tomatoes
- Organic parsley & mint
- Red wine vinaigrette
- Preheat oven to 400 degrees. Cut broccoli into bite-size pieces, if needed. Place in a large bowl. Drizzle with about 1 tablespoon olive oil. Season with salt and pepper. Toss to combine. Spread broccoli out in a single layer on a foil-lined baking sheet. Roast 18-20 minutes, or until tender.
- Meanwhile, cut root end off red onion and remove peel. Mince onion. Place in bowl used for broccoli. Drizzle with half of the red wine vinaigrette. Trim ends off yellow squash and zucchini. Peel yellow squash and zucchini into long ribbons, rotating as needed; discard seedy core. Halve grape tomatoes. Add squash ribbons and tomatoes to bowl with onion. Drizzle with remaining vinaigrette to taste. Salt and pepper to taste. Gently toss to combine. Destem parsley and mint; roughly chop leaves together. Add herbs to squash salad. Toss to coat.
- Season both sides of sirloin steaks with salt and pepper. Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium-high heat. When the broccoli has cooked for 7 minutes, add steaks to hot pan. Sear 4-5 minutes.
- Take broccoli out of the oven after 12 minutes and scoot broccoli to one side of the pan. Take the steaks out of the pan & flip over onto the pan with broccoli. Cook broccoli & steak for 6-8 minutes.
- Transfer steaks to cutting board; let rest at least 5 minutes.
- Cut steaks against the grain into 4-6 slices each. Divide pecorino broccoli between plates. Serve shaved summer squash and mint salad next to broccoli. Fan steak over top. Enjoy!
Red Wine Vinaigrette
- Whisk the following ingredients together:
- 1/4 cup red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon apple juice
- Salt and black pepper, to taste
- Slowly add 1/2 cup olive oil and whisk until blended.
- Hint: to avoid separation of oil & vinegar, whisk in a tiny bit of mayo.