If you’re looking to breathe new life into your dinner rotation, consider it done. Tender-crisp roasted broccolini, juicy sliced steak, and an addictive shallot and parsley relish we would happily eat by the spoonful—yes, please! Sherry vinegar and crushed fennel seeds give this hearty meal that oomph we love, and are powerhouse ingredients that are great to keep on hand for an instant flavor boost.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 612
Ingredients
Steak
- 3
bunches Broccolini, trimmed and cut into large florets
- 2
large cloves garlic, roughly chopped
- 1 tbsp.
fennel seeds, lightly crushed
-
Olive oil
-
Kosher salt and pepper
- 1
15-oz can white beans, rinsed
- 2
1 1/2-in.-thick strip steaks, each about 12 oz
Shallot and Parsley Relish
- 3 tbsp.
sherry vinegar
- 1 tsp.
honey
-
Kosher salt
- 1
medium shallot, finely chopped
-
Olive oil
- 1/4 c.
flat-leaf parsley, finely chopped
Directions
-
- Step 1Heat oven to 425°F. On large rimmed baking sheet, toss Broccolini, garlic, fennel seeds with 2 tablespoons oil, 1/2 teaspoon each kosher salt and pepper. Roast, tossing once, 9 minutes. Add beans and roast until heated through, 2 to 3 minutes more.
- Step 2Meanwhile, heat 1/2 tablespoon oil in large cast-iron skillet on medium-high. Season steaks with 1/2 teaspoon each kosher salt and pepper and cook, until deep brown, 3 minutes per side. Transfer skillet to oven along with Broccolini and roast to desired doneness, 4 to 5 minutes for medium. Transfer to cutting board and let rest 5 minutes before slicing.
- Step 3While steak and Broccolini cook, prepare relish: In small bowl, combine vinegar, honey, and 1/4 teaspoon salt to dissolve. Mix in shallot and let sit 5 minutes. Stir in 1 tablespoon oil, then parsley and any fennel seeds still on Broccolini pan. Serve spooned over steak and Broccolini.
GH Test Kitchen Tip: You can crack fennel (or coriander) with a mortar and pestle, the bottom of a heavy pot, or the side of a chef’s knife.
NUTRITIONAL INFORMATION (per serving): About 612 cal, 33 g fat (10 g sat), 48 g pro, 757 mg sodium, 31 g carb, 10 g fiber
Did you make this recipe? Comment below!
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
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Source : Goodhousekeeping