with garlic-Parmesan broccoli and butter-roasted potatoes
$9.95 per serving
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
Whoever started using the phrase "meat-and-potatoes" to mean "ordinary" obviously never laid eyes on this beauty right here. Our top blade steak is one of the most flavorful cuts around, which is why we drizzle it with a sweet-tart balsamic glaze that complements its flavor, rather than overwhelming it. Buttery, golden-brown potatoes and Parmesan-dappled broccoli round out this meat-and-potatoes meal that's obviously extraordinary.
Peel and cut potatoes into 1" dice. Cut broccoli florets into large bite-sized pieces. Thinly slice garlic. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Potatoes
Place a large non-stick oven-safe pan over medium-high heat and add butter. Once melted, add potatoes to hot pan and cook, while stirring, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast 20-22 minutes, stirring halfway through, until golden brown and tender. Remove from oven, season to taste with salt and pepper, and set aside.
Cook the Steaks
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil to hot pan. Add steaks to hot pan and sear on one side 4-5 minutes, or until a dark brown crust forms. Flip, and cook 4-5 more minutes, or until steaks reach a minimum internal temperature of 145 degrees. Remove steaks from pan and let rest 3-5 minutes. Wipe pan clean and reserve.
Cook the Broccoli
Place pan used to cook steaks over medium-high heat. Add 1 tsp. olive oil and garlic (to taste) to hot pan. Cook, while stirring, 30-45 seconds, or until aromatic. Add ¼ cup water and broccoli. Cook 3-5 minutes, or until broccoli is tender and water has evaporated. Remove from burner, season with ¼ tsp. salt and ¼ tsp. pepper, and sprinkle with Parmesan cheese.
Plate the Dish
Place potatoes and broccoli on a plate. Place steak up against vegetables and drizzle with balsamic glaze.