Balsamic-Glazed Steak

Ingredients

• Russet potatoes

  Flesh and skin, raw

  2 potato large or 738g

• Broccoli

  Frozen, chopped, unprepared

  ¾ package (10 oz) or 213g

• Garlic

  Raw

  2 clove or 6g

• Beef short loin

  Porterhouse steak, separable lean and fat, trimmed to 1/8" fat, choice, raw

  18 oz or 510g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Water

  Plain, clean water

  ¼ cup or 59g

• Parmesan cheese

  Grated

  1 oz or 28g

• Balsamic Glaze

  Reduced - Trader Joe's

  ⅔ oz or 19g

Directions

1. Preheat oven to 450°F. Thoroughly rinse produce and pat dry.
2. Peel and cut potatoes into 1" dice. Cut broccoli florets into large bite-sized pieces. Thinly slice garlic.
3. Rinse steaks, pat dry, and season both sides with ½ tsp salt and ¼ tsp pepper.
4. Place a large non-stick oven-safe pan over medium-high heat and add butter. Once melted, add potatoes to the hot pan and cook, while stirring, for 1 minute. Cover, reduce heat to medium, and cook for 5 minutes, stirring once halfway through. Uncover, place the pan in the oven, and roast for 20-22 minutes, stirring halfway through, until golden brown and tender. Remove from oven, season to taste with salt and pepper, and set aside.
5. Place a medium non-stick pan over medium heat. Add 1 tsp olive oil to the hot pan. Add steaks to the hot pan and sear on one side for 4-5 minutes, or until a dark brown crust forms. Flip, and cook for 4-5 more minutes, or until steaks reach a minimum internal temperature of 145°F. Remove steaks from the pan and let rest for 3-5 minutes. Wipe the pan clean and reserve.
6. Place the pan used to cook steaks over medium-high heat. Add 1 tsp olive oil and garlic (to taste) to the hot pan. Cook, while stirring, for 30-45 seconds, or until aromatic. Add ¼ cup water and broccoli. Cook for 3-5 minutes, or until broccoli is tender and the water has evaporated. Remove from burner, season with ¼ tsp salt and ¼ tsp pepper, and sprinkle with Parmesan cheese.
7. Place potatoes and broccoli on a plate. Place steak up against vegetables and drizzle with balsamic glaze.