Sometimes you find a magic recipe that has not one but two nextovers in it. This recipe, by Mindy Fox, is one of those: nextover’d steak gets used in a noodle bowl, and nextover’d broccoli gets used in a killer pasta salad.
Ingredients
- 3 large heads broccoli (3½ to 4 pounds total), trimmed, cut into florets with some stalk attached, florets cut in half or quarters, if large
- ½ cup plus 6 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- ¼ cup finely chopped shallot or red onion
- 2 tablespoons fresh lime juice
- 2½ to 3 pounds sirloin, boneless rib eye, or New York strip steaks (about 1¼ inches thick)
- 2 teaspoons vegetable oil
- ½ cup finely chopped fresh cilantro leaves and tender stems
- 1 tablespoon capers, rinsed and coarsely chopped
- 1½ teaspoons seeded and finely chopped jalapeño pepper
How to Make It
- Set the racks in the upper and lower thirds of the oven and preheat it to 425°F.
- Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired, starting with ⅛ teaspoon each salt and pepper.
- Meanwhile, stir together the shallot, lime juice, and ½ teaspoon salt. Let stand while you cook the steaks.
- Season the steaks generously on all sides with salt and pepper, pressing the seasoning into the meat so that it sticks. Heat a large skillet (preferably cast-iron) over medium-high heat until very hot. Add the vegetable oil and swirl the pan to coat. Blot the steaks on both sides with paper towels to absorb excess moisture, then add no more than two steaks to the hot pan. Cook the steaks, undisturbed, until the undersides are deeply golden and a crust has formed, about 5 minutes. Flip the steaks and cook until the other side is also deeply golden and an instant-read thermometer inserted into thickest part reads 130°F for medium-rare, about 5 minutes more. Sear the sides of the steaks, if they have a fat cap on them. Transfer the steaks to a cutting board and let them rest for 10 minutes. Remove the skillet from the heat and wipe out any excess fat, leaving just enough behind to coat the pan. Repeat with any remaining steaks.
- While the steaks are resting, finish the salsa verde: Add the remaining 6 tablespoons olive oil, cilantro, capers, and jalapeño to the shallot mixture; stir to combine.
- Set aside about one-third of the steak for the Steak Soba Salad. Coarsely chop and set aside 3 cups of the broccoli and reserve for the Whole Wheat Pasta Salad with Crispy Broccoli, Red Pepper Flakes, Lemon, and Feta.
- Thinly slice the remaining steak against the grain. Serve warm with the remaining broccoli, spooning the salsa verde on top of both.