Steak with Salsa Rossa & Broccoli Rabe

Steak with Salsa Rossa

& Broccoli Rabe

Broccoli rabe (or raab), with its interior buds, sure does look like a lot like broccoli. Believe it or not, it’s actually a member of the mustard family and is very closely related to the turnip. In Italian, broccoli rabe goes by the name “cime di rappa” which translates to turnip tops. In this recipe, the sweet and tangy salsa rossa, or red sauce of roasted peppers, brilliantly balances the bitterness broccoli rabe is known for.

Steak with Salsa Rossa & Broccoli Rabe ingredients


  • 2 Red Bell Peppers
  • 3 Cloves Garlic
  • 10 Ounces Broccoli Rabe
  • 1 Shallot
  • 2 Tablespoons Sherry Vinegar
  • 2 Sprigs Fresh Oregano
  • 12 Ounces Top Round Steak


Roast the peppers:

Roast the peppers:

Preheat the oven to 500°F. Wash and dry the fresh produce. Place the bell peppers on a baking sheet. Drizzle them with a little olive oil, and season with salt and pepper. Roast the peppers in the oven until they’re blackened almost all over, about 15 minutes. Transfer the blackened peppers to a heatproof bowl. Cover the bowl with plastic wrap and allow the peppers to steam in the bowl for at least 5 minutes.

Prepare your ingredients:

Prepare your ingredients:

While the peppers roast, prepare your ingredients. Peel and mince 2 of the garlic cloves. Peel and mince the other garlic clove, smashing it with the side of a knife until it resembles a paste. With a paring knife or vegetable peeler, peel off some of the outer fibers from the thickest stems of the broccoli rabe. Peel and mince the shallot and place it in a small bowl along with the sherry vinegar. Pick off the oregano leaves and finely chop them.

Cook the steak:

Cook the steak:

In a large pan, heat a little oil on high until hot. Pat the steak dry and season it all over with salt and pepper. Add the steak to the hot pan and cook 4 to 6 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer the steak to a cutting board to rest.

Make the salsa:

Make the salsa:

While the steak finishes cooking, make the salsa. When cool enough to handle, use a knife to slice open the peppers. Use the back edge of a knife to scrape off their skins. Remove the stems, ribs, and seeds from the peppers. Mince the peeled, trimmed peppers. Transfer them to a medium bowl, then add 1 to 2 tablespoons of olive oil, the shallot and vinegar mixture, the oregano, and the garlic paste. Stir to combine and season with salt and pepper to taste.

Cook the broccoli rabe:

Cook the broccoli rabe:

Wipe out the pan used for the steak. In the pan, heat some olive oil on medium-high until hot. Add the broccoli rabe and cook 2 to 3 minutes, or until bright green and tender-crisp, stirring occasionally. Add the minced garlic and cook about 1 minute longer, stirring until fragrant.

Slice the steak & plate your dish:

Slice the steak & plate your dish:

Find the lines of muscle in the steak, or the grain. Slice the steak crosswise against the grain. Divide the broccoli rabe between 2 plates. Top each with half of the sliced steak. Spoon the sauce around the plates and put a little bit on top of the steak. Enjoy!

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