Pan Roasted Steak, Smashed Potatoes and Charred Broccoli Recipe
with salsa verde This is a one skillet meal that everyone will love! Get organized because the whole meal cooks in 20 minutes (once the potatoes are boiled).
Ingredients
- For the Salsa Verde
- 2-3 tbsp. minced shallot
- 2 tbsp. lemon juice
- ⅓ cup finely chopped parsley
- 1 tbsp. roughly chopped capers
- Less than 1 tbsp. chopped jalapeno
- or red chili pepper
- 6 tbsp. extra virgin olive oil
- ¼ tsp. kosher salt
- Freshly ground black pepper
- For the Steak, Potato and Broccoli
- 2 lbs NY strip steak (2 large steaks
- or 3 small) or flat iron steak
- 5 tbsp. extra virgin olive oil, divided
- 1 head broccoli, broken into florets
- 12 baby potatoes
- Kosher salt and freshly ground
- pepper
Instructions
- 1
Remove the steaks from the fridge 1 hour before cooking.
- 2
Cook the potatoes: Place the potatoes in a medium size pot, fill with water, turn the heat on and cook for 20-30 minutes or until the potatoes are fork tender. Drain and set aside to cool. Once cooled, with the heel of your hand, press each potato to smash it down a little, set aside.
- 3
In the meantime make the Salsa Verde by mixing all the ingredients together, set aside.
- 4
Heat a 12-inch skillet to medium, also find a lid that will fit (if you don’t have one, a cookie sheet will do).
- 5
Season the steak(s) generously with kosher salt and pepper, pressing the seasoning into the steak.
- 6
Add 1 tbsp. oil to the pan, sear the steak(s) and cook for 5 minutes, flip, repeat, remove the steaks to a platter and cover with foil.
- 7
Return the pan to the heat. Add 2 tbsp. of oil to the pan, add the smashed potatoes, cook undisturbed for 2 minutes, flip and repeat. Transfer to the platter with the steak(s), cover with foil.
- 8
Return the pan to the heat, add the last 2 tbsp. oil, add the broccoli, toss to coat, cook undisturbed for 2 minutes, toss, cook for another 2 minutes, add 2 tbsp. water, quickly cover the pan and cook for 2 more minutes or until the broccoli is crisp.
- 9
Slice the steak in ½ inch slices and serve with potatoes and broccoli. Serves 4
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make Pan Roasted Steak, Smashed Potatoes and Charred Broccoli?
This Pan Roasted Steak, Smashed Potatoes and Charred Broccoli recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this pan roasted steak, smashed potatoes and charred broccoli ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.