Steak with Red Wine Sauce, Potatoes & Oven-Baked Broccoli

Ingrediënten

2 quality steaks (such as ribeye, sirloin, or entrecôte) – about 200 g each (7 oz)
4 tbsp cold unsalted butter (55 g / 2 oz)
2 tbsp avocado oil (for stainless steel skillet)
1 tbsp olive oil
Salt and pepper, to taste
2 cloves garlic, minced
2 sprigs fresh thyme (optional)
250 ml (1 cup) red wine (e.g., Cabernet Sauvignon or Merlot)
1 tbsp balsamic vinegar (15 ml)
1 tsp cornstarch (optional, for thickening)
600 g waxy potatoes, diced (about 1.3 lbs)
300 g broccoli florets (about 10 oz)
1 tsp dried rosemary (or other favorite herbs)

Inleiding

This delicious main course is perfect for sharing with family or friends. It combines juicy steak with the rich flavor of red wine sauce and the crispness of oven-roasted vegetables. Try this recipe and bring a touch of fine dining to your own home kitchen!

Instructie

1. Preparation

Preheat the oven to 200°C (390°F).
Parboil the potatoes in a pan of lightly salted water for about 5–7 minutes. Drain and set aside.
Toss the broccoli with 1 tbsp olive oil, salt, and pepper, then set aside.
Remove the steaks from the fridge and let them come to room temperature for 10–15 minutes. Pat dry if needed and season all sides with salt.
Finely chop the shallots and press the garlic using a
Cuisio Garlic Press.

2. Roast the Potatoes and Broccoli

Toss the diced potatoes with 1 tbsp olive oil, rosemary, salt, and pepper.
Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for about 20 minutes.
Add the broccoli to the baking sheet and stir to combine. Roast for another 15–20 minutes, or until both the potatoes and broccoli are golden brown and crispy.

3. Make the Red Wine Sauce

In a heated pan, add a little olive oil.
Sauté the shallot and garlic over medium heat until softened and translucent.
Add the red wine and balsamic vinegar, then bring to a boil. Let it simmer for 10–15 minutes until the sauce is reduced by half.
If you prefer a thicker sauce, mix 1 tsp cornstarch with a little water and stir it into the sauce. Cook for another few minutes until it thickens.
For a smooth sauce: strain the mixture through a fine sieve into a clean pan, pressing gently to extract maximum flavor. Discard the solids.
Return the liquid to the pan (if strained), then gradually whisk in the remaining cold butter to give the sauce a glossy finish and extra flavor.
Season with salt and pepper to taste.

4. Cook the Steaks

Preheat your skillet evenly over high heat. Test with a few drops of water — if they dance across the surface (Leidenfrost effect), the pan is hot enough.
Add 2 tbsp avocado oil to the preheated
Cuisio stainless steel skillet.
Place the steaks in the pan and cook to your preferred doneness (about 3–4 minutes per side for medium-rare). Season with pepper while cooking.
Add 2 tbsp butter to the pan and let it melt.
Add the garlic and thyme, then spoon the infused butter and aromas over the steaks to baste them.
Remove the steaks from the pan and let them rest for 10 minutes under aluminum foil before serving.

5. Serve and Enjoy

Slice the steaks against the grain and serve with the roasted potatoes and broccoli.
Spoon the red wine sauce over the steaks, or serve it on the side.

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