Balsamic-Glazed Steak, Potatoes, and Broccoli

Ingredients

• Russet potatoes

  Flesh and skin, raw

  2 potato large or 738g

• Broccoli

  Frozen, chopped, unprepared

  2 cup or 312g

• Garlic

  Raw

  2 clove or 6g

• Beef short loin

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

  8 oz or 227g

• 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

  Shredded

  1 oz or 28g

• Balsamic Glaze

  Reduced - Trader Joe's

  1 oz or 28g

Directions

1. Preheat the oven to 450°F. Rinse the produce thoroughly and pat dry.
2. Peel and dice the potatoes into 1-inch pieces. Cut the broccoli into large bite-sized florets. Thinly slice the garlic.
3. Rinse and pat dry the steaks, then season both sides with ½ tsp salt and ¼ tsp pepper.
4. In a large oven-safe non-stick pan over medium-high heat, melt the butter. Add the potatoes and cook, stirring, for 1 minute. Cover, reduce heat to medium, and cook for 5 minutes, stirring once. Uncover and roast in the oven for 20-22 minutes, stirring halfway, until golden brown and tender. Season to taste and set aside.
5. In a medium non-stick pan over medium heat, add 1 tsp olive oil. Sear the steaks for 4-5 minutes on one side until a dark crust forms. Flip and cook for another 4-5 minutes until the internal temperature reaches 145°F. Let rest for 3-5 minutes.
6. In the same pan, add 1 tsp olive oil and garlic. Cook for 30-45 seconds until aromatic. Add water and broccoli, cooking for 3-5 minutes until tender and water evaporates. Season with ¼ tsp salt and ¼ tsp pepper, then sprinkle with Parmesan cheese.
7. Serve the potatoes and broccoli on a plate, place the steak alongside, and drizzle with balsamic glaze.