Best 7 Pan Roasted Steak With Crispy Broccoli Recipes

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Cooking a mouthwatering and flavorful pan roasted steak with crispy broccoli is a culinary adventure that will tantalize your taste buds. This dish combines the satisfying chewiness of a perfectly cooked steak with the vibrant green color and crispy texture of roasted broccoli, creating a harmonious balance of flavors and textures. Whether you prefer your steak rare, medium-rare, or well-done, this recipe will guide you through the steps to achieve the desired doneness while ensuring a juicy and tender result. The roasted broccoli, seasoned with aromatic herbs and spices, adds a delightful crunch and a pop of color to the dish, making it not only delicious but also visually appealing.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BROCCOLI STEAKS WITH OLIVE RELISH



Roasted Broccoli Steaks with Olive Relish image

Inspired by the ever-popular cauliflower steak, this recipe calls for broccoli instead. The stalks of broccoli are just as edible as the florets and contain the most fiber of the vegetable. Enjoy them with this herb and green olive relish.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 2 heads of broccoli into steaks. Coat with olive oil and season with salt and pepper. Roast on a preheated baking sheet at 425˚ F, flipping once, until tender, 30 to 35 minutes. Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon sliced Calabrian chiles, 1 sliced scallion, 1 1/2 teaspoons red wine vinegar and 1 teaspoon olive oil; spoon over the broccoli.

ROASTED BROCCOLI STEAKS



Roasted Broccoli Steaks image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim 2 heads broccoli; slice from the stem end into thick steaks (some florets will fall off). Toss with olive oil and salt. Roast on a preheated baking sheet at 450 degrees F until browned, 15 minutes. Whisk 1/4 cup olive oil, 2 tablespoons blood orange juice and 1 tablespoon lemon juice; season with salt and red pepper flakes. Drizzle over the broccoli; top with parsley, red onion and feta.

PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK



Pan Seared & Oven Roasted Garlic Butter Steak image

The most tender and succulent steak dish I have ever prepared ! Easy and elegant. Start with room temperature steaks for excellent results. Serve with potatoes, vegetables, crusty bread and red wine for your very own feast!

Provided by Miss Issauga

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces rib eye steaks
2 tablespoons butter, softened
2 teaspoons fresh garlic cloves, minced
2 teaspoons fresh Italian parsley, finely chopped
salt & pepper
2 teaspoons olive oil

Steps:

  • Preheat oven to 475 degrees.
  • Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
  • Melt the butter mixture over low heat in a small pan.
  • Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
  • Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
  • Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.

PAN-ROASTED STEAK WITH CRISPY BROCCOLI RECIPE



Pan-Roasted Steak with Crispy Broccoli Recipe image

Provided by charlotteh371

Number Of Ingredients 11

2 large heads of broccoli (about 2½ lb. total)
6 Tbsp. plus ¾ cup extra-virgin olive oil
½ tsp. kosher salt, divided, plus more
Freshly ground black pepper
½ cup finely chopped shallot or red onion
¼ cup fresh lime juice
3 12-oz. sirloin, boneless rib-eye, or New York strip steaks (about 1¼" thick)
2 tsp. vegetable oil
1 cup finely chopped cilantro
2 Tbsp. rinsed capers, coarsely chopped
½ jalapeño, finely chopped

Steps:

  • RECIPE PREPARATION Place racks in upper and lower thirds of oven; preheat to 425°. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35-40 minutes. Season with more salt and pepper if desired. Meanwhile, mix shallot, lime juice, and ½ tsp. salt in a small bowl. Set aside. Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak. Mix cilantro, capers, jalapeño, and remaining ¾ cup olive oil into reserved shallot mixture. Reserve 1 steak and ¼ cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.

PAN-ROASTED BROCCOLI



Pan-Roasted Broccoli image

Pan-roasting broccoli results in a carmelized flavor, a completely different taste using broccoli, salt, and pepper. Adapted from Cook's Illustrated.

Provided by Roxygirl in Colorado

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper (I used garlic pepper blend)
2 tablespoons vegetable oil
1 1/4 lbs broccoli, separated into small florets, and stems, sliced (about 5 cups florets and 3/4 cup stems in total)

Steps:

  • Stir water, salt, and pepper together in small bowl, til salt dissolves.
  • In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
  • Don't stir for about two minutes until they get light browned.
  • Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
  • Add water spice mixture and cover pan with lid, cooking for two minutes.
  • Uncover and cook until desired doneness.
  • Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.

PAN-ROASTED STEAK DINNER



Pan-Roasted Steak Dinner image

Include fresh veggies and rice to round out this tangy steak dinner. Our Pan-Roasted Steak Dinner will be sure to surprise and excite the whole family.

Provided by My Food and Family

Categories     Meal Recipes

Time 1h5m

Yield Makes 4 servings.

Number Of Ingredients 7

1/2 cup KRAFT Lite CATALINA Dressing, divided
1 well-trimmed boneless beef sirloin steak (1 lb.), 1 inch thick
1/2 tsp. pepper
1 onion, chopped
3 cups small broccoli florets
4 large carrots, thinly sliced
1-1/2 cups instant brown rice, uncooked

Steps:

  • Pour 1/4 cup dressing over steak in shallow glass dish; turn to coat both sides of steak. Refrigerate 30 min. to marinate.
  • Heat oven to 400°F. Spray large ovenproof nonstick skillet with cooking spray; heat on medium-high heat. Remove steak from marinade; discard marinade. Place steak in skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Toss broccoli and carrots with remaining dressing. Add to skillet; mix with onions. Place skillet in oven.
  • Bake 18 to 20 min. or until steak is medium doneness (160°F). Meanwhile, cook rice as directed on package.
  • Cut steak across the grain into thin slices. Place meat on serving plates; top with vegetable mixture. Serve with rice.

Nutrition Facts : Calories 360, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g

CRISPY SHEET-PAN BROCCOLI



Crispy Sheet-Pan Broccoli image

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

Provided by Mindy Fox

Categories     Broccoli     Sheet Pan     Olive Oil     #cook90     Vegetarian     Vegan     Wheat/Gluten-Free

Number Of Ingredients 4

3 large heads broccoli (3 ½ to 4 pounds total), trimmed, cut into florets with some stalk attached (cut the florets in half if large)
½ cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Set the racks in the upper and lower thirds of the oven and preheat it to 425°F.
  • Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired.

Tips:

  • Choose a high-quality steak, such as a ribeye or New York strip. This will ensure that the steak is tender and flavorful.
  • Season the steak liberally with salt and pepper before cooking. This will help to enhance the flavor of the meat.
  • Use a cast iron skillet or other heavy-bottomed pan for cooking the steak. This will help to create a nice crust on the outside of the steak while keeping the inside tender.
  • Cook the steak over high heat for a short period of time. This will help to create a nice sear on the outside of the steak while keeping the inside rare or medium-rare.
  • Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender.
  • Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Pan-roasted steak with crispy broccoli is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The steak is cooked to perfection and the broccoli is roasted until it is crispy and flavorful. This dish is sure to please everyone at your table.

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