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Charred Steak and Broccolini with Cheese Sauce Recipe

Charred Steak and Broccolini with Cheese Sauce
Source: epicurious

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Ingredients

  • 2 (1 1/2"–2" thick) boneless New York strip steaks
  • 1 tsp. freshly ground black pepper
  • 2 1/4 tsp. kosher salt, divided
  • 2 bunches broccolini (about 1 lb. total), trimmed, halved lengthwise
  • 1 Tbsp. extra-virgin olive oil
  • 3 oz. coarsely grated Gruyère (about 1½ cups)
  • 3 oz. cream cheese, cut into pieces
  • 3/4 cup whole milk
  • 1/4 tsp. freshly grated or ground nutmeg
  • Large pinch of cayenne pepper
  • Flaky sea salt
PREP TIME
40m
COOK TIME
45m
TOTAL TIME
1h25m
YIELD
4 servings

Instructions

  • Preheat oven to 450°F. Season steaks all over with pepper and 1 1/2 tsp. kosher salt. Let sit 10 minutes.
  • Meanwhile, toss broccolini, oil, and 1/2 tsp. kosher salt on a rimmed baking sheet to combine. Spread out in a single layer and set aside.
  • Using tongs if needed, hold both steaks together fat cap side down in a large ovenproof skillet, then set over high heat.
  • Cook until pan is coated in fat, about 4 minutes. Lay steaks flat and continue to sear until deeply browned, about 3 minutes per side.
  • Transfer skillet to oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 6–8 minutes.
  • Transfer to a cutting board and let rest 10 minutes before slicing.
  • While steaks are resting, roast reserved broccolini until crisp-tender and lightly charred, about 10 minutes.
  • Heat cheese, cream cheese, milk, nutmeg, cayenne, and remaining 1/4 tsp. kosher salt in a medium saucepan over medium, whisking constantly, until a smooth sauce forms, about 5 minutes.
  • Divide sauce among plates. Top with broccolini and steaks; sprinkle with sea salt.

Dinner

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A recipe from epicurious

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