Carb Conscious

Garlic Butter Steaks & Roasted Potatoes

with Lemon-Date Broccoli

40 MIN

2 Servings

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with Top Sirloin Steaks

From the Test Kitchen

Here, you'll give simply seared steaks a lift by topping them off with a rich, nutty sauce made from brown butter and garlic. You'll serve the steaks with hearty sides of roasted potatoes and tender broccoli, which you'll sauté with sweet dates, lemon juice, and red pepper flakes for a kick of heat.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

490 Cals (est.)

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fresh

ingredients

2 Top Sirloin Steaks
¾ lb Potatoes
½ oz Salted Butter
½ lb Broccoli
1 oz Dried Medjool Dates
1 Lemon
2 cloves Garlic
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Pit and roughly chop the dates; place in a bowl. Cover with 2 tablespoons of warm water. Set aside to rehydrate at least 10 minutes. Medium dice the potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once.

2 Roast the potatoes

Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the broccoli

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Carefully add the rehydrated dates (including the liquid), the juice of 2 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Make the pan sauce

While the steaks rest, add the smashed garlic cloves and butter to the pan of reserved fond. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat; carefully stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Carefully discard the smashed garlic cloves.

6 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted potatoes and cooked broccoli. Top the steaks with the pan sauce. Enjoy!