Seared Steak with Rosemary and Broccoli Rabe

Sometimes you reach into the fridge to start dinner and you magically have everything you need.  Sometimes you go to cook a recipe and realize that everything you thought you had, you were actually out of, and everything you bought at the store was duplicitous because you already had it.  This was one of those times where I magically had everything I needed.  Alex told me that I have to stop writing posts and picking recipes by what ingredients luckily show up in my cabinets.  But I can't help it because this is another one of those meals.  For no particular reason I took two NY strips out of the freezer on Wednesday to defrost.  And then I just happened to pick up broccoli rabe from Fairway on Thursday, which is strange because we almost never make broccoli rabe.  The same goes for rosemary.  We typically have fresh thyme, not fresh rosemary, but I bought the rosemary for the Turkey Sausage, Red Onion and Shiitake Mushroom Pizza so we have been using rosemary for random recipes all week.  And for the record, I am pretty proud of us for sticking with my proclamation that we were going to turn over a non-Asian leaf.  Alex and I love Asian cuisine.  We argue over which Asian cuisine is actually the best, but we both agree that Asian cuisine is by far our favorite cuisine overall.  So an entire week of no Asian food is something of a feat!  Maybe next week we will throw in an Asian recipe or two, but try to mix it up a little more than we did in February and March...

So back to our steak.  I love a good steak about once a month, whether it is flank steak or skirt steak or a nice thick porterhouse.  We had NY strips this time because a few months ago we went to Costco and picked up a ridiculous number of NY strips.  I don't generally pair steaks with rosemary, but that is about to change.  I really thought these steaks were nicely flavored and nicely cooked.  I have never cooked a steak this way, by searing it on both sides, and then reducing the heat to cook it through.  I also really liked the method of deglazing the pan and topping the steak with pan juices, before cooking the broccoli rabe in the same pan.  The broccoli rabe absorbs a lot of flavor, but has a bitter and assertive enough flavor to stand up to the meaty steak.

Recipe after the jump!

Seared Steak with Rosemary and Broccoli Rabe

Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans

By Susan Spicer

INGREDIENTS:

2 steaks (8-10 oz each - we used NY strips)

s&p

3 tbsp evoo, plus 1 tsp evoo

2 tbsp fresh rosemary, chopped

1 bunch broccoli rabe, leaves and stems, coarsely chopped

1 garlic clove, minced

crushed red pepper flakes

Season steaks generously with s&p.  Heat large skillet (we used our cast iron) until very hot.  Pour in about 1 tsp evoo and sear steaks until golden brown and crusty on both sides.  Sprinkle with half the rosemary and turn over.  Lower heat to medium and cook steaks about 3 minute per side for medium rare (for a 1-inch thick piece of meat).  Sprinkle with remaining rosemary after cooking steaks on their first side.  Remove steaks from skillet.

Pour 2 tbsp water and 1 tbsp evoo into the skillet and swirl over heat to deglaze.  Pour juices over the steaks.  Tent steaks loosely with aluminum foil.

Add remaining 2 tbsp evoo to pan and return to heat.  Add broccoli rabe to hot pan and toss or stir the broccoli rabe with tongs.  Cook over medium-high heat for about 2 minutes, then stir in garlic and season with salt and red pepper lakes.  Cook until stems are tender crisp, about another 2 minutes.

Serve.