Striploin steak with caesar-dressed tenderstem broccoli

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This USA Beef striploin steak is cooked hot and fast in a very hot pan to ensure the outside is caramelised and the centre stays pink. It’s served with tenderstem broccoli, which is tossed with a Caesar-inspired dressing, made with plenty of Parmesan stirred through a creamy base.

First published in 2023





Caesar-dressed Tenderstem Broccoli



Remove the steaks from the fridge half an hour before cooking, to allow them to come to room temperature

  • 2 beef striploin

Preheat a griddle pan over high heat for at least 10 minutes


Pat the steaks dry then rub lightly with oil and season heavily with flaky sea salt


Place the steaks into the hot pan and cook for 1 minute, then flip and cook for 1 minute more. Continue to cook, flipping occasionally, until an instant-read thermometer registers 51°C for medium–rare meat (or until it’s cooked to your liking)


Remove from the pan and set aside to rest while you cook the broccoli


Make the Caesar-inspired dressing by mashing the anchovy to paste and combining with the yoghurt, lemon juice, mayonnaise, Parmesan and olive oil


Cook the broccoli in a pan of boiling salted water for 3 minutes, then drain


Toss the broccoli with the Caesar dressing to serve with the steak, sliced into thick pieces

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