Name: Seared Steak with Roasted Broccoli, Shallots & Tahini-Lemon Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 crowns broccoli; 1 ½ lemons; 1.02 kg ribeye steak; 9 shallots; black pepper; extra virgin olive oil; garlic powder; salt; tahini

Seared Steak with Roasted Broccoli, Shallots & Tahini-Lemon SauceSeared Steak with Roasted Broccoli, Shallots & Tahini-Lemon Sauce — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

6 crowns broccoli

1 ½ lemons

1.02 kg ribeye steak

9 shallots

black pepper

extra virgin olive oil

garlic powder

salt

tahini

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, and separate broccoli into bite-sized florets; cut stems into smaller pieces. Divide between two large baking sheet pans.

Peel and quarter or halve shallots (depending on size). Add to the baking sheets with the broccoli.

Drizzle veggies with oil and season with salt.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until veggies are golden brown and tender, about 20 minutes. Remove from oven.

Meanwhile, wash, dry, and juice lemons into a small bowl.

Add tahini, water, and spices to the bowl with the lemon juice. Whisk to combine the sauce and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest, about 5 minutes.

Thinly slice steak against the grain.

To serve, divide steak and veggies between plates; drizzle veggies with tahini-lemon sauce. Enjoy!

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