Seared steak with roasted broccoli and peppers
A juicy seared sirloin next to broccoli and peppers roasted until their edges crisp, timed so everything lands hot at once.
- 45 min total
- 25 min hands-on
- A little more hands-on
- Serves 2
- About $6.36 a serving
- 530 calories
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 sirloin steak, about 1 inch thick
- 1 head broccoli
- 1 red bell pepper
- ½ lemon, cut into wedges (optional)
From your pantry
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
- 1½ tsp salt, divided
- ¾ tsp black pepper, divided
Each serving has about 530 calories, 41 g protein, 17 g carbs and 35 g fat, and costs about $6.36 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sirloin steak? New york strip steak or ribeye steak works.
- No broccoli? Frozen broccoli works.
- No red bell peppers? Yellow bell peppers work.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Take the steak out of the fridge, it dry, and both sides with half the salt and pepper.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Cut the broccoli into bite-size florets and the pepper into strips, then them on a with 2 tablespoons of the oil, the garlic powder and the rest of the salt and pepper.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Spread them out and for 20 minutes, until the broccoli edges are and .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 20 min
Dolly’s tip: Room between the pieces is what browns them. Crowded vegetables steam.Heat the rest of the oil in a large over medium-high heat when the vegetables have 10 minutes left, until it .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Medium-high heat
Dolly’s tip: Starting the steak halfway through the roast is what gets everything done at the same time.Lay in the steak and let it without moving for 4 minutes, until a deep crust forms.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 4 min
Flip and cook 4 to 5 minutes more, until the middle reads 145°F, then move it to a board to for 5 minutes.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Medium-high heatTimer: 4 min 30 sec
Dolly’s tip: Take the vegetables out while the steak rests. They’re happy to wait a few minutes; the steak isn’t.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
the steak across the grain and serve it with the vegetables and a squeeze of lemon if you like.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
