Guston

Pan-Seared Steak Dinner

Restaurant-style steak with smashed garlic potatoes, broccolini, and chimichurri sauce

Kinzie FransenKinzie Fransen
One-PanDinnerComfortHigh-ProteinDate Night#restaurant-quality#steak-dinner#surf-and-turf-style

Steps

  1. 1Prepare the chimichurri

    Peel and mince 2 cloves of garlic. Finely chop the parsley. Combine minced garlic, parsley, lemon juice (from the whole lemon), and 2 tablespoons olive oil in a small bowl. Mix well and set aside.

    Chimichurri is best made ahead to let flavors meld. Let it sit at room temperature while you cook the rest.

    GarlicParsleyLemonOlive oil
  2. 2Prepare and roast potatoes

    Peel the garlic clove (1 clove per serving, smashed). Arrange potatoes on a foil-lined baking sheet. Smash each potato lightly with the bottom of a glass or your hand. Top each with butter and smashed garlic. Season with salt and pepper. Roast in a preheated oven until golden and crispy.

    Watch for crispy edges—they should be golden brown. If using a broiler, keep the oven door slightly ajar and watch closely to prevent burning.

    GarlicButterPotatoSaltBlack pepper
  3. 3Sear the steak

    Heat a heavy skillet over high heat. Season steak generously with salt and pepper on both sides. Add 1 tablespoon olive oil to the hot pan. Place the steak in the pan and sear on one side until a deep brown crust forms, then flip and sear the other side to desired doneness.

    Let the steak rest on a cutting board for 5 minutes after searing to let the juices redistribute. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C).

    SteakOlive oilSaltBlack pepper
  4. 4Sauté the broccolini

    In the same pan used for the steak, add the broccolini. Sauté over medium-high heat, tossing frequently, until tender and lightly charred.

    Use the residual fat and fond from the steak to flavor the broccolini. Add a splash of water if the pan is too dry.

    Broccoli
  5. 5Slice and plate

    Slice the rested steak against the grain. Plate the steak with the smashed garlic potatoes and broccolini. Spoon the chimichurri sauce over the steak and serve immediately.

    Slicing against the grain keeps the steak tender. Serve chimichurri on the side for guests who want to control the amount.

    SteakPotatoBroccoli