Careme

Ingredients

• Choice Boneless Chuck Beef Steak Value Pack (About 2 Steaks Per Pack) 1 lb 6.99
• Kroger® Gold Potatoes 1 lb from 5 lb bag 4.99
• Broccoli Crown 1 lb 2.49
• Kroger® Sliced Baby Bella Mushrooms 8 oz 2.50
• Jumbo Yellow Onions 1/2 lb 0.99
• Garlic 2 cloves 0.69
• Kroger® Fat Free Beef Broth 1 cup from 32 oz carton 1.59
• Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
• olive oil 2 tablespoons
• butter 1 tablespoon
• flour 1 teaspoon, optional
• kosher salt to taste
• black pepper to taste

Instructions

1. Preheat the oven to 425°F. Pat dry the 1 lb chuck beef steaks and let them sit at room temperature while you prep the vegetables.
2. Cut 1 lb gold potatoes into 1-inch pieces. Cut 1 lb broccoli crown into long florets with some stem attached for a nicer look. Thinly slice 1/2 lb onion, slice 8 oz baby bella mushrooms if needed, mince 2 garlic cloves, and finely chop 1 teaspoon rosemary.
3. Toss the 1 lb potatoes with 1 tablespoon olive oil, salt, black pepper, and half the chopped rosemary. Spread on one side of a sheet pan and roast for 20 minutes.
4. After 20 minutes, toss the 1 lb broccoli with the remaining 1 tablespoon olive oil, salt, and pepper. Add it to the other side of the sheet pan and continue roasting 15 to 18 minutes more, until the potatoes are browned at the edges and the broccoli is charred in spots.
5. While the vegetables roast, season the 1 lb chuck beef steaks generously with salt and black pepper. Heat a heavy skillet over medium-high heat. Sear the steaks for about 3 to 4 minutes per side, depending on thickness, until nicely browned and cooked to your preferred doneness. Transfer to a plate to rest.
6. Reduce the skillet heat to medium. Add the sliced 1/2 lb onion and cook 4 minutes until softened. Add the 8 oz mushrooms and cook 5 minutes until browned and concentrated. Stir in the 2 minced garlic cloves and the remaining rosemary for 30 seconds.
7. Pour in 1 cup beef broth and scrape up the browned bits from the skillet. Simmer 3 to 4 minutes until slightly reduced. Whisk in 1 teaspoon flour if you want a thicker sauce, then finish with 1 tablespoon butter. Season with black pepper and taste for salt.
8. Slice the rested steak against the grain. To plate, swipe some mushroom sauce onto each plate first, fan the steak slices over it, and arrange the roasted potatoes and charred broccoli alongside in separate piles so the plate looks composed, not crowded. Spoon a little extra sauce over the steak just before serving.