Ingredients:
- 1 pound (450g) sirloin steak, about 1 inch thick, trimmed of excess fat
- 1 tablespoon (15ml) olive oil
- 1/2 teaspoon (3g) sea salt
- 1/4 teaspoon (1g) black pepper, freshly ground
- 3 tablespoons (45ml) olive oil
- 4 cloves garlic, minced
- 1/4 cup (60ml) chicken broth (low sodium preferred)
- 1/4 cup (60ml) freshly squeezed lemon juice (about 1-2 lemons)
- 1 tablespoon (15ml) soy sauce (or tamari for gluten-free)
- 1 teaspoon (5ml) Dijon mustard
- 1/2 teaspoon (2.5ml) red pepper flakes (optional, for a kick)
- 1 medium head broccoli, cut into florets (about 4 cups / 400g)
- Salt and Pepper to taste
- Optional sprinkle of parmesan cheese for serving
Instructions:
- Prep the Steak: Pat the steak dry with paper towels. Season liberally with salt and pepper.
- Sear the Steak: Heat 1 tablespoon olive oil in the skillet over high heat until shimmering. Sear the steak for 3-4 minutes per side for medium-rare, or longer for desired doneness, using a meat thermometer to ensure it reaches the required internal temperature (around 130-135°F / 54-57°C for medium-rare). Remove the steak from the skillet and set aside to rest.
- Make the Lemon Garlic Sauce: Reduce the heat to medium. Add remaining 3 tablespoons of olive oil to the skillet. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it. Stir in the chicken broth, lemon juice, soy sauce, Dijon mustard, and red pepper flakes (if using). Bring the sauce to a simmer.
- Cook the Broccoli: Add the broccoli florets to the skillet with the lemon-garlic sauce. Toss to coat. Cover the skillet and cook for 5-7 minutes, or until the broccoli is tender-crisp, stirring occasionally.
- Slice and Combine: While the broccoli is cooking, thinly slice the steak against the grain. Add the sliced steak back into the skillet with the broccoli and sauce. Toss to combine and heat through for about a minute.
- Serve: Serve immediately, garnished with fresh parsley or a sprinkle of Parmesan cheese, if desired.