Striploin steak with caesar-dressed tenderstem broccoli

5.00

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

Ingredients

Metric

Imperial

Steak

  • 2 USA Beef striploin steaks
  • 1 dash of vegetable oil, for cooking
  • flaky sea salt

Caesar-dressed Tenderstem Broccoli

Method

1

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

  • 2 USA Beef striploin steaks
2

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

3

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

4

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)

5

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

6

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

7

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

8

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

Brought to you by USA Beef

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