2 Servings 38 min Cook
2 Potato large (3" to 4-1/4" dia) Russet Potatoes
3/4 Package (10 oz) Broccoli
2 Clove Garlic
18 Oz Beef Short Loin
1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Butter
2 Tsp Olive Oil
1/4 Cup Water
1 Oz Grated Cheese
2/3 Oz Balsamic Glaze
Preheat oven to 450 degrees F.
Thoroughly rinse produce and pat dry.
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.
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.
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 F.
Remove steaks from pan and let rest 3-5 minutes.
Wipe pan clean and reserve.
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.
Place potatoes and broccoli on a plate.
Place steak up against vegetables and drizzle with balsamic glaze.
