Pan-Seared Strip Steak with Roasted Yukon Gold Potatoes and Broccoli
Strip steak gives you a more classic steak dinner feel with excellent marbling and a quick cook time. Seasonal March broccoli and potatoes keep it grounded in what's better suited to Washington right now.
Back to full listIngredients
- Simple Truth® Natural Grass Fed Angus Beef Strip Steak 10 oz 18.99
- Broccoli Crown 1 lb 2.49
- Yukon Gold Potatoes 1 lb 1.29
- Kroger® Whole Baby Bella Mushrooms 8 oz 3.19
- Jumbo Yellow Onions 1/2 lb 0.99
- Garlic 2 cloves 0.69
- Kroger® Fat Free Beef Broth 3/4 cup 1.59
- butter 1 tablespoon
- olive oil 2 tablespoons
- salt to taste
- black pepper to taste
Instructions
- Heat oven to 425°F.
- Cut 1 lb Yukon Gold potatoes into wedges, toss with 1 tablespoon olive oil, salt, and pepper, and roast 30 to 35 minutes, turning once.
- During the last 15 minutes, add broccoli florets tossed with remaining olive oil, salt, and pepper to the pan.
- Season strip steak with salt and pepper. Sear in a hot skillet 3 to 4 minutes per side, then rest.
- In the same skillet, cook onion and mushrooms until browned. Add garlic, then beef broth, and reduce slightly. Stir in butter.
- Slice steak and plate with roasted vegetables and mushroom sauce.
Cook time: 45 minutes
Estimated cost: $19-23
Health notes: Protein-rich and satisfying, with fiber and micronutrients from broccoli and potatoes.
Drink pairing: Cabernet Sauvignon, Merlot, or Malbec.