Steak with Baked Potato & Broccolini
A hearty, satisfying trio of perfectly seared steak, fluffy baked potato, and vibrant broccolini—simple ingredients, elevated flavors.
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Ingredients
For the Steak:
• 1 ribeye or sirloin steak
• Salt & black pepper, to taste
• 1 tbsp butter
• 2 cloves garlic, smashed
• Fresh thyme or rosemary sprigs
For the Baked Potato:
• 1 large russet potato
• Toppings: butter, sour cream, shredded cheese, chopped chives
For the Broccolini:
• 1 bunch broccolini
• Olive oil
• Salt & pepper
• Optional: fresh lemon juice or minced garlic for extra flavor
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Instructions
1. Prepare the Baked Potato:
• Preheat oven to 400°F (200°C).
• Pierce the potato several times with a fork.
• Bake directly on the oven rack for 45–60 minutes, until tender.
• Once baked, slice open, fluff the inside, and add your preferred toppings.
2. Cook the Steak:
• Season steak generously with salt and pepper.
• Heat a skillet over high heat with a touch of oil.
• Sear the steak for 3–4 minutes per side (depending on thickness).
• Add butter, garlic, and herbs. Baste the steak with the melted butter for another 2–3 minutes.
• Transfer to a plate and let it rest for 5 minutes before slicing.
3. Cook the Broccolini:
• Toss broccolini with olive oil, salt, and pepper.
• To Roast: Spread on a baking sheet and roast at 400°F (200°C) for 15 minutes.
• To Sauté: Cook in a skillet over medium heat for 5–7 minutes until tender and slightly charred.
• Optional: Finish with a squeeze of lemon juice or a sprinkle of garlic for added flavor.
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Serving Suggestion:
Plate the steak alongside the baked potato and broccolini. Add a drizzle of steak juices or compound butter for extra richness.