Steak with Beans and Roasted Broccolini


If you’re looking to breathe new life into your dinner rotation, consider it done. Tender-crisp roasted broccolini, juicy sliced steak, and an addictive shallot and parsley relish we would happily eat by the spoonful—yes, please! Sherry vinegar and crushed fennel seeds give this hearty meal that oomph we love, and are powerhouse ingredients that are great to keep on hand for an instant flavor boost.

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4 serving(s)

Total Time:
25 mins




  • 3

    bunches Broccolini, trimmed and cut into large florets

  • 2

    large cloves garlic, roughly chopped

  • 1 tbsp.

    fennel seeds, lightly crushed

  • Olive oil

  • Kosher salt and pepper

  • 1

    15-oz can white beans, rinsed

  • 2

    1 1/2-in.-thick strip steaks, each about 12 oz

Shallot and Parsley Relish

  • 3 tbsp.

    sherry vinegar

  • 1 tsp.


  • Kosher salt

  • 1

    medium shallot, finely chopped

  • Olive oil

  • 1/4 c.

    flat-leaf parsley, finely chopped


GH Test Kitchen Tip: You can crack fennel (or coriander) with a mortar and pestle, the bottom of a heavy pot, or the side of a chef’s knife.

NUTRITIONAL INFORMATION (per serving): About 612 cal, 33 g fat (10 g sat), 48 g pro, 757 mg sodium, 31 g carb, 10 g fiber

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