Steak with Veggies
Are you in the mood for a hearty and satisfying dish? Join me on a culinary journey as we explore the world of Steak with Veggies. In this recipe, we'll uncover the techniques and flavors that make this dish a standout. From seasoning the steak to achieving the ideal level of doneness, I'll guide you every step of the way.
Equipment
- 1 large skillet
- 1 plate
Ingredients
- 4 New York strip, or sirloin steaks (8 ounces each)
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 package frozen corn, thawed and drained
- 1 pound red bliss or new potatoes (cut into fairly small chunks or strips)
- 1 tablespoon fresh tarragon, chopped (or 1 1/2 teaspoon dried)
Instructions
- Season the steaks with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steaks to the skillet (if your skillet is not large enough, don’t overcrowd it, just cook the steaks in two batches).
- Cook the steaks about 4 minutes per side for medium-rare ( longer if you like your steak more well done). Transfer the steaks to a plate and cover them loosely with foil.
- Reduce the heat to medium-low; add the potatoes to the skillet and cook for 5-6 minutes, then add the broccoli and corn and cook for another 5 minutes, stirring frequently. Season the vegetables with the tarragon and the remaining salt and pepper. Serve alongside the steaks.
Video
Notes
Customize the Steak: Feel free to choose your preferred cut of steak for this recipe. Whether it's ribeye, sirloin, or filet mignon, adjust the cooking time accordingly to achieve your desired level of doneness.