Stovetop Strip Steak with Red Onion–Dijon Pan Sauce + Garlicky Broccoli & Cauliflower Mash
A steakhouse-worthy dinner that’s weeknight-fast: juicy grass-fed strip steak with a punchy pan sauce (shallot-ish sweetness from red onion + rosemary vibes), plus crisp-tender broccolini-style broccoli and silky mashed cauliflower. Cozy, lighter than it feels, and very February-in-the-Northwest.
Back to full listIngredients
- Simple Truth® Natural Grass Fed Angus Beef Strip Steak 1 (10 oz) steak $16.49 (sale) for 10 oz
- Organic Broccoli Bunch 1 bunch (~12–16 oz) $3.49 for ~1 lb
- Organic Cauliflower 1 small head (about 1 lb) $3.49 for ~1 lb
- Organic Jumbo Red Onions 1 small (about 1/2 lb) $2.99/lb
- Organic Garlic 2 cloves $6.99/lb
- Pantry: olive oil, butter, salt, black pepper as needed
- Pantry: Dijon mustard 1 tsp
- Pantry: balsamic or red wine vinegar 1–2 tsp
- Pantry: rosemary or thyme (dried is fine) 1/2 tsp dried or 1 tsp fresh (optional)
Instructions
- Prep: Pat steak very dry; season generously with salt and pepper. Let sit at room temp while you prep veg (10 minutes).
- Prep: Cut cauliflower into small florets. Slice red onion very thin. Mince garlic. Cut broccoli into long florets; peel/chop stems if thick.
- Start cauliflower mash (stove): Add cauliflower to a pot with 1/2 inch water and a pinch of salt. Cover and steam/boil until very tender, 10–12 minutes. Drain very well.
- Cook broccoli (stove): Heat a skillet with 1 tbsp olive oil. Add broccoli, salt, pepper; cook 4 minutes, tossing. Add 2 tbsp water, cover 2 minutes to steam. Uncover, add 1 minced garlic clove, toss 30 seconds. Remove to a warm plate.
- Sear steak (stove): Wipe skillet, heat over medium-high until very hot. Add 1 tbsp oil. Sear steak 3–4 minutes per side for medium-rare (or to your preferred doneness). Transfer to a plate; rest 5–8 minutes.
- Make onion pan sauce: Lower heat to medium. Add sliced red onion with a pinch of salt; cook 3–4 minutes until softened. Add remaining garlic; stir 30 seconds. Add 1–2 tsp vinegar and 2 tbsp water; scrape up browned bits. Stir in 1 tsp Dijon and 1 tbsp butter (optional) to gloss the sauce. Taste and adjust salt/pepper. Optional: add rosemary/thyme.
- Finish cauliflower mash: Mash or blend cauliflower with 1 tbsp butter (or olive oil) and a pinch of salt/pepper until smooth. If needed, add a splash of milk/water to loosen.
- Slice steak against the grain. Serve over cauliflower mash with broccoli on the side; spoon onion pan sauce over steak.
Health notes: ~750–900 calories per serving (depends on butter/oil). Healthiness: Moderate—high protein, lots of veg; keep butter modest for a lighter plate.
Drink pairing: Wine: Washington State Syrah (try a Columbia Valley Syrah) or a Yakima Valley Cabernet Sauvignon. Beer: a malty amber ale.