A super hot pan, preheated under the broiler, will help to brown the underside of the steak while the broiler chars the top and cooks the meat through. Broccoli is sturdy enough to hold up under direct heat; the stems will become crisp-tender while the florets get deliciously frizzled. Italian salsa verde, a bright mixture of parsley, capers, and crushed red pepper, is the zingy condiment this simple main needs. Serve with roasted potatoes or brown rice.
1 (1-lb.) flank steak, trimmed
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
6 tablespoons extra-virgin olive oil, divided
1 pound broccoli heads, cut into florets with stem attached
1 medium red onion, cut into wedges
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
1 1/2 tablespoons chopped fresh oregano
1 tablespoon capers, chopped
1/4 teaspoon crushed red pepper
Added sugars 0g
Calcium 10% DV
Potassium 23% DV
How to Make It
Preheat broiler with oven rack in top position. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Carefully remove pan from oven; add 1 tablespoon oil to pan, tilting pan to coat. Add steak to pan; broil 5 minutes. Remove pan from oven; turn steak over. Add 1 tablespoon oil to pan around steak. Arrange broccoli and onion evenly around steak; sprinkle vegetables with 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Return pan to oven; broil until a thermometer inserted in steak registers 140°F, about 5 minutes. Place steak on a cutting board. Continue to broil vegetables until tender and lightly charred, about 5 minutes.
Whisk together remaining 1/4 teaspoon salt, remaining 1/4 cup oil, parsley, vinegar, oregano, capers, and red pepper in a bowl. Cut steak against the grain into thin slices. Spoon parsley mixture evenly over steak. Serve with vegetable mixture.
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