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Steak and Brassicas with Red Wine Sauce
Description
Pan sauce pulls together the steak and roasted vegetables.
Ingredients
- 1 1/2 lbs. multicolored brassicas, such as baby cauliflower and Romanesco, cut into 1 inch florets
- 4 thyme sprigs
- 5 Tbsp olive oil
- Kosher salt and black pepper
- 7 Tbsp cold, unsalted butter, diced
- 2 lb. hanger steaks
- 2 small shallots, minced
- 2 garlic cloves, minced
- 1/2 cup red wine
- 1/2 cup chicken stock
Instructions
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss the brassicas and thyme with 1/2 cup olive oil and season generously with salt and pepper. Spread in a layer and scatter 2 Tbsp butter on top. Roast for 20-25 minutes until golden and tender.
- Meanwhile, in a large cast iron skillet, heat the remaining 1 Tbsp oil. Season steak with salt and pepper. Add to skillet and cook over moderately high heat, turning often, until a thermoteter reads 120 degrees, 15-20 minutes. Transfer to a carving board and let rest for 10 minutes. Do not wipe out the skillet.
- In the same skillet, cook the shallot and garlic over moderate heat, stirring, until softened, 2 minutes. Add the wine and cook, scraping up any browned bits, until almost evaporated, 3 minutes. Add the stock and cook until slightly reduced, 2 minutes. Remove from heat and gradually whisk in the remaining 5 Tbsp butter until emulsified; season with salt and pepper. Carve the steaks against the grain. Serve with the brassicas and sauce.