Steak with Tomato Gravy, Roasted Broccoli and Fingerling Potatoes

Treat yourself and your family to a steakhouse-quality meal right at home. This recipe features tender sirloin steak drizzled with a rich tomato gravy, paired with roasted broccoli topped with toasted pine nuts and crispy fingerling potatoes seasoned with thyme. It’s a complete, impressive dinner that comes together in under an hour.

The combination of savory beef, sweet roasted tomatoes and nutty pine nuts creates a delightful balance of flavors. The potatoes are roasted until golden and tender, while the broccoli gets a nice char and a sprinkle of Parmesan. This dish is sure to become a favorite for special occasions or a weekend feast.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

4 ounce Multicolored Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

20 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

0.5 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. Wash and dry all produce. Lightly oil a baking sheet and place it on the upper rack of the oven. Preheat the oven to 450°F. Halve the tomatoes. Halve and peel the shallot, then finely chop. Pick the parsley leaves from the stems; finely chop the leaves and stems separately. Pick 1 teaspoon of thyme leaves; reserve the sprigs.
2. Halve the potatoes lengthwise. Toss them with a generous drizzle of olive oil and season 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 the thyme sprigs among the potatoes. Roast for 10 minutes.
3. After 10 minutes, remove the potatoes from the oven and flip them, keeping them on one side. Toss the broccoli with a drizzle of olive oil, salt and pepper and arrange on the other side of the sheet. Return to the oven and roast until the potatoes are tender and the broccoli is beginning 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 oil in the same pan over medium-high heat. Pat the steak dry with a paper towel and season generously with salt and pepper. Add to the pan and cook to desired doneness, 3-6 minutes per side. Remove from the pan and let rest on a plate. Wipe out the pan.
5. Return the pan to medium-high heat. Add the shallot and a drizzle of olive oil. Cook until softened, 1-2 minutes. Stir in the demi-glace, tomatoes and ½ cup water. Bring to a simmer, then remove from heat. Stir in the reserved thyme leaves, half the parsley leaves and 2 tablespoons plain butter. Season with salt and pepper. Stir in any juices released by the steak. Once the potatoes and broccoli are done, remove them from the oven and heat the broiler to high.
6. In a large bowl, toss the potatoes with the garlic herb butter and parsley stems. Sprinkle Parmesan over the broccoli on the sheet. Place under the broiler to melt the cheese, 2-3 minutes. Divide the steak, potatoes and broccoli among plates. Sprinkle pine nuts over the broccoli. Spoon the sauce over the steak. Top with the remaining parsley leaves.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or filet mignon. Adjust cooking time as needed.

What can I use instead of pine nuts?

You can substitute pine nuts with slivered almonds or chopped walnuts for a similar crunch.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.