Steak with Tomato Gravy, Roasted Broccoli and Fingerling Potatoes

Treat yourself to a restaurant-worthy meal right at home. This dish features perfectly seared sirloin steak drizzled with a rich tomato gravy, accompanied by roasted broccoli topped with toasted pine nuts and Parmesan, plus fingerling potatoes tossed in garlic herb butter. It’s a sophisticated yet approachable dinner that will impress any guest.

The combination of tender steak, savory gravy and vibrant vegetables creates a balanced and satisfying plate. With simple techniques and fresh ingredients, you can recreate this elegant meal any night of the week.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Multicolored Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

10 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet and place it on the upper rack to heat. Wash and dry all produce. Halve the grape tomatoes. Peel and finely chop the shallot until you have 2 tablespoons (reserve any extra for another use). Pick the parsley leaves from the stems; finely chop the leaves and stems separately. Pick 1 teaspoon of thyme leaves and set aside; reserve the thyme sprigs.
2. Halve the fingerling potatoes lengthwise. Toss with a drizzle of olive oil and season generously with salt and pepper. Carefully remove the hot baking sheet from the oven and arrange the potatoes cut-side down on one side of the sheet. Nestle half of the thyme sprigs among the potatoes. Roast for 10 minutes.
3. Remove the sheet from the oven and flip the potatoes. Toss the broccoli florets with a drizzle of olive oil, salt and pepper and arrange them on the other side of the sheet. Return to the oven and roast until the potatoes are tender and the broccoli begins to char at the edges, about 20 minutes more.
4. Meanwhile, place the pine nuts in a large pan over medium-high heat. Toast, tossing often, until golden, 3-5 minutes. Transfer to a small bowl. Heat a drizzle of vegetable oil in the same pan over medium-high heat. Pat the steak dry with paper towels and season generously with salt and pepper. Cook to your desired doneness, 3-6 minutes per side. Remove the steak to a plate to rest. Wipe out the pan.
5. Return the pan to medium-high heat. Add the chopped shallot and a drizzle of olive oil. Cook until softened, 1-2 minutes. Stir in the beef demi-glace, halved tomatoes and ½ cup water. Bring to a simmer, then remove from heat. Stir in the reserved thyme leaves, half of the parsley leaves and 2 tablespoons of plain butter. Season with salt and pepper. Stir in any juices released by the resting steak. Set aside.
6. Once the potatoes and broccoli are done, remove the sheet from the oven. Preheat the broiler to high. In a large bowl, toss the roasted potatoes with the garlic herb butter and the chopped parsley stems. Sprinkle the Parmesan cheese over the broccoli on the sheet. Place the sheet under the broiler until the cheese melts, 2-3 minutes. Divide the steak, potatoes and broccoli among plates. Sprinkle the toasted pine nuts over the broccoli. Spoon the tomato gravy over the steak and garnish with the remaining parsley leaves.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye or strip steak, but adjust cooking time based on thickness.

What can I use instead of pine nuts?

Chopped walnuts or slivered almonds make a good substitute for pine nuts.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and omit the Parmesan cheese or use a dairy-free alternative.