Name: Sirloin steak with broccolini and potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, 1-inch thick, patted dry; 1 tsp salt; 1/2 tsp black pepper; 1 tsp avocado oil; 1 1/2 tsp salted butter; 2 cloves garlic, crushed; 2 tsp fresh thyme, sprigs; 4 oz red potatoes, 1/2-inch diced; 100 g broccolini, trimmed and halved lengthwise; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

Place the diced potatoes in a microwave-safe bowl with the water. Cover and microwave until just tender and a knife slides in easily, about 5 minutes. Drain any excess liquid and set the potatoes aside.
Season the steak on both sides with half the salt and half the pepper. Heat a 12-inch skillet over high heat with the avocado oil. Once the oil is smoking, add the steak and sear without moving it for 3 minutes to develop a dark crust. Flip the steak.
Reduce the heat to medium. Add the butter, garlic, and thyme sprigs to the skillet. Once the butter is foaming, tilt the pan and use a large spoon to pour the flavored butter over the steak repeatedly for 2 minutes. Transfer the steak to a plate and cover loosely with foil to rest for 5 minutes. Done when 145°F and flakes easily.
If the garlic or thyme have darkened significantly, remove and discard them. Add the steamed potatoes and broccolini to the same skillet. Season with the remaining salt and pepper. Sauté over medium-high heat, stirring occasionally, until the broccolini is tender with charred edges and the potatoes are golden, about 5 minutes.
Slice the rested steak against the grain into thick strips. Plate the steak alongside the sautéed potatoes and broccolini. Spoon the remaining garlic butter from the skillet over the steak.

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Instructions

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