Top Sirloin Steak with Broccoli, Sugar Snaps, & Flowering Herbs
- Top Sirloin Steak
- 1 head of broccoli, trimmed into small florets,
- 1-2 lbs sugar snap peas, stems and strings pulled – cut on long bias into halves or thirds
- Garlic (optional)
- A mix of flowering herbs, lightly chopped
- Salt and pepper
- Extra virgin olive oil
- Plain cooking oil
- Heat a small pot of water to boiling, and add the broccoli florets. Cook for a few minutes until the broccoli is tender-crisp and still bright green. Drain the broccoli and spread it out on a tray to dry a little before proceeding with cooking. If you'd like to do this ahead, you can cook the broccoli this way, and then shock it in a cold water bath and refrigerate until you're ready to cook.
- For the top sirloin steak, you can follow our twelve step guide to cooking a better steak. The link is at the top of this post.
- To finish the vegetables, heat a large heavy bottom saute pan over medium high heat, and add 2-3 tbsp of extra virgin olive oil, or plain olive oil. When the pan is quite hot, add the snap peas, and the broccoli florets. Season immediately with salt and pepper, and cook, stirring frequently, until the vegetables are lightly brown and as done as you'd like them (I like mine still a little crisp!). Turn the heat off, and toss in the chopped herbs. Serve alongside the sliced steak.
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