Sunday, May 15, 2011

Steak with Steamed Garlic Broccoli and Sautéed Onions

My parents are pretty liberal; they leave me and my brothers to our own devices while still caring enough to provide us with everything we need, like regular meals. Whenever they go out, it’s expected that we take care of making dinner and washing the dishes. We usually eat steak when our parents aren’t home. Searing a steak and steaming some vegetables is pretty simple so I don’t really mind making dinner. My younger brother Kyle helps me in the kitchen and my older brother volunteers to wash the dishes afterwards. It works out pretty well because I can make as big a mess as I want and not have to clean it up afterwards I dislike washing dishes and my older brother doesn’t cook much.

Searing two ½-inch thick steaks takes about 1 ½ minutes per side. The onions cook in the time the steaks take to finish cooking in a 250 degree Fahrenheit oven, which is about 15 minutes. The broccoli takes about 15 minutes to steam. Between me and Kyle, we can probably get dinner on the counter (we never eat at the dinner table unless our parents are eating with us) within half an hour. Had I been preparing dinner alone, it would definitely take almost an hour to produce the same meal. Ah, the power of teamwork. 

Click below for the recipe. 

Steak with Steamed Garlic Broccoli and Sautéed Onions 

This "recipe" is really more of a general outline. You really don't need to weigh the broccoli florets or measure the thickness of the steak to experience success. Just remember to season accordingly. 

  • 2-3 ½-inch steaks (You can decide what kind of steak you want to use; I had two large T-bone steaks.)
  • 2 tablespoons grape seed oil (Grape seed oil has a really high smoking point, so it won’t burn. You can also use regular vegetable oil.)
  • 4 medium onions, thinly sliced
  • 1 ½ pounds broccoli florets, washed and cut into bite-sized pieces
  • 2 tablespoons garlic butter (You can substitute with 2 tablespoons salted butter and a clove of garlic, minced.)
  • salt and pepper


In a medium sauce pot, steam the broccoli until tender. I put the broccoli in the steamer while it’s cold and bring everything to a boil. Once boiling, I lower the heat to medium and continue to let the broccoli cook until tender, 12-15 minutes. It really depends on how tender you like your broccoli; my brothers and I like really tender florets. 

You can also cook the broccoli florets in boiling water, if you opt not to steam. Bring a large pot of water to a boil and add the florets. Cook until tender, about 7 minutes.

Whether you steamed the broccoli or cooked it in boiling water, drain the pot. Put the broccoli back in the pot and set it on the stovetop (to retain heat). Stir in the garlic butter, until melted.

Meanwhile, preheat the oven to 250 degrees Fahrenheit. Heat the oil in a large frying pan. Season the steaks with salt and pepper. When the oil begins to smoke, add the steaks. (I seared my steaks one at a time because they were quite large, but if your steaks fit in one layer, you can sear both at the same time.) Be sure not to move the steaks once they are in the pan, otherwise they will not brown properly. After 1 ½ minutes, flip the steaks and cook for an additional minute or two. Transfer the steaks onto an ovenproof plate (or two) and let them finish cooking to medium rare, about 15 minutes. If you prefer your steaks more well done, let them cook longer in the oven and vie versa.

In the same pan you used to sear the steaks, turn the heat down to medium and sauté the onions, stirring constantly, until light brown, about 15 minutes. Season the sautéed onions with salt and pepper. Serve immediately.

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