Butter-Basted Steak with Parm. Roasted Veg & Herb Aioli/Butter

Name: Butter-Basted Steak with Parm. Roasted Veg & Herb Aioli/Butter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 2 oz. mayonnaise (or butter); ¼ oz fresh parsley, pick leaves & finely chopped; 3 cloves garlic (finely grate ¼t into sm. bowl AND smash 1 large clove); ¼ oz. steak seasoning; 10 oz. sirloin steaks; ¾ oz Parmesan (finely grated); ½ lb green beans (trimmed); 1 yellow squash (trim ends & cut in half crosswise, then cut each half into ½” strips); olive oil; kosher salt & ground pepper; 4 Tbsp butter; apple cider vinegar (or red wine vinegar)

7 steps

Prep:5minCook:25min

Butter basting is a simple technique that will make you a hero in the kitchen. Here, we start with steaks searing in a hot skillet. Just before they're done cooking, we add crushed garlic, a dollop of butter, and a splash of vinegar. The butter melts, and the combined pan juices are continuously spooned over the meat, infusing it with mouth-watering flavor.

Updated at: Thu, 17 Aug 2023 11:36:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories848.2 kcal (42%)

Total Fat72.9 g (104%)

Carbs13.6 g (5%)

Sugars6.5 g (7%)

Protein37.1 g (74%)

Sodium1041.6 mg (52%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 ozmayonnaise

or butter

0.25 ozfresh parsley

pick leaves & finely chopped

3 clovesgarlic

finely grate 1/4t into sm. bowl AND smash 1 large clove

0.25 ozsteak seasoning

10 ozsirloin steaks

0.75 ozParmesan

finely grated

0.5 lbgreen beans

trimmed

1yellow squash

trim ends & cut in half crosswise, then cut each half into 1/2” strips

4 Tbspbutter

Instructions

Preheat oven to 450°F

Step 1

Place oven rack in upper third. Pat steaks dry & season all over with 1½t steak seasoning.

Step 2

On a rimmed baking sheet, toss squash & green beans with 1½T oil; season with salt and pepper. Spread out in an even layer, then sprinkle Parmesan all over vegetables. Roast (10-12 min.) on upper oven rack until vegetables are tender.

Step 3

While vegetables roast, heat 2t oil in med. skillet (heavy) over med.-high. Add steaks & cook (3-4 min.) until lightly charred and med.-rare.

Step 4

While steaks cook, pick and finely chop parsley leaves, discarding stems. To the small bowl with grated garlic, add mayo/softened butter & 1t chopped parsley, stirring to combine. Season to taste with salt & pepper. Mayo makes aioli and butter makes compound butter.)

Step 5

Add smashed garlic, 2T butter, and 1T vinegar to skillet with steaks; stir until melted. Tilt skillet toward you so butter pools at edge. Using lg. spoon, baste steaks (1 min.) continually with butter until they turn deep golden brown. Transfer steaks to a cutting board to rest.

Step 6

Remove vegetables from oven & switch oven to broil. Once up to temp., return vegetables to upper oven rack & broil (1-2 min.) until browned in spots (watch closely as broilers vary).

Step 7

Thinly slice steaks & drizzle all over with pan drippings. Serve steaks alongside Parmesan vegetables with aioli/compound butter on side for dipping. Garnish with remaining parsley. Enjoy!