Garlic Butter Steak Bites with Broccoli
Garlic butter steak bites with broccoli give you browned pieces of steak and a vegetable in one skillet. The broccoli cooks first and comes out of the pan before the beef goes in. That extra step keeps the steak from steaming in vegetable water.
Ingredients
- 1 1/2 lb top sirloin steak raw, visible fat trimmed; 1-inch cubes
- 1 lb broccoli florets bite-size
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tbsp lemon juice
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
- 1/4 cup water for broccoli
Instructions
- Cut broccoli into small even florets and pat the steak dry. Season beef with half the salt and the pepper.
- Put broccoli, water and remaining salt in a deep 12-inch skillet. Cover over medium heat for 4–5 minutes, until crisp-tender. Uncover, let water evaporate and transfer broccoli to a bowl.
- Heat oil in the dry skillet over medium-high heat. Sear steak in two batches, turning after a browned surface forms, about 4–6 minutes per batch. Check a thick piece reaches 145°F, then rest the cooked beef at least 3 minutes.
- Reduce heat to low. Add butter and garlic to the empty skillet and stir for 30–60 seconds without browning the garlic. Add broccoli and lemon juice; toss 1–2 minutes to warm.
- Return rested steak and its juices just long enough to coat. Divide the entire skillet into four equal servings.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Refrigerate within 2 hours in shallow containers at 40°F or below for 3–4 days. Reheat covered over low heat with a spoonful of water to 165°F; steak will cook further. Freezing is possible but broccoli softens.