Beef & Broccoli
Andrew Napier
Adapted from Joshua McFadden's "Chinese" Beef and Broccoli recipe in his defining book Six Seasons: A New Way With Vegetables, this is a quintessentially late-spring supper. Early broccoli is just making itself known, and the first cured bulbs of garlic are emerging from the cellar. It's a time of year that calls for both lightness and a little weight on the palate. The play between indulgent, olive oil-enriched dressing and the leanness of the steak fits the bill perfectly.
Ingredients
- 1 pound flank or flat iron steak
- 1 pound broccoli, sliced into florets and coins
- 2½ tablespoons balsamic vinegar
- ⅓ cup golden raisins
- 3 garlic cloves, chopped
- 3 tablespoons capers
- 2 ounces anchovy fillets (usually a small tin)
- ¾ cup parsley, chopped
- ⅓ cup olive oil, plus more as needed
- Butter, as needed
- Salt and pepper, as needed
Preparation
- Make the dressing: Combine the raisins and the balsamic vinegar in a bowl and allow to stand for 20-30 minutes. In a food processor, combine the garlic, capers, anchovies, parsley, and olive oil. Pulse until chunky. Add the raisins and pulse until fully combined but still textured.
- Season the steak with salt and pepper. Allow to stand for up to an hour.
- In a heavy skillet over high heat, warm a combination of olive oil and butter. Add the steak, reduce the heat to medium, and allow to cook through about halfway,
- Turn the steak and cook until medium rare or rare. Transfer to a plate and allow to rest under a tent of foil.
- Add the broccoli to the skillet with a dash of salt and about ½ cup of water. Cover and allow to steam for 5 minutes. Uncover and cook, allowing the water to burn off, until the broccoli is cooked through. Add oil as needed to keep from sticking. Salt to taste (but leave space for the salt in the dressing).
- Remove the broccoli from the heat and toss with ⅓ cup of dressing. Adjust the salt to taste.
- Slice the steak across the grain. Arrange the broccoli on a large plate or platter and pile the steak on top. Add additional dressing as needed and serve any remaining on the side.
