Bistecca con insalata mista

Ingredients

• Beef short loin

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

  18 oz or 510g

• 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

• Grated Cheese

  Parmesan - Kraft Foods, Inc.

  1 oz or 28g

• Salt

  Table

  1 tbsp or 18g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Field Greens Salad Mix

  Dole

  1 Serving or 100g

Directions

1. Preheat oven to 450 degrees F. Thoroughly rinse produce and pat dry.
2. Peel and cut potatoes into 1" dice. Cut broccoli florets into large bite-sized pieces. Thinly slice garlic. Rinse steaks, pat dry, and season both sides with ½ tsp salt and ¼ tsp pepper.
3. Place a large non-stick oven-safe pan over medium-high heat and add butter. Once melted, add potatoes to hot pan and cook, while stirring, 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast 20-22 minutes, stirring halfway through, until golden brown and tender. Remove from oven, season to taste with salt and pepper, and set aside.
4. Place a medium non-stick pan over medium heat. Add 1 tsp olive oil to hot pan. Add steaks to hot pan and sear on one side 4-5 minutes, or until a dark brown crust forms. Flip, and cook 4-5 more minutes, or until steaks reach a minimum internal temperature of 145 degrees F. Remove steaks from pan and let rest 3-5 minutes. Wipe pan clean and reserve.
5. Place pan used to cook steaks over medium-high heat. Add 1 tsp olive oil and garlic (to taste) to hot pan. Cook, while stirring, 30-45 seconds, or until aromatic. Add ¼ cup water and broccoli. Cook 3-5 minutes, or until broccoli is tender and water has evaporated. Remove from burner, season with ¼ tsp salt and ¼ tsp pepper, and sprinkle with Parmesan cheese.
6. Place potatoes and broccoli on a plate. Place steak up against vegetables and drizzle with balsamic glaze.