Juicy Tomato Sirloin Steak

🥘 Ingredients

• Parmesan cheese
  ½ cup
• beef demi-glace
  1 unit
• broccoli florets
  1 lb
• garlic herb butter
  2 tbsp
• heirloom grape tomatoes
  4 oz
• multicolored fingerling potatoes
  24 oz
• olive
• olive oil
  4 tsp
• parsley
  ¼ oz
• pine nuts
  1 oz
• shallot
  4 tbsp
• thyme
• vegetable oil
  2 tsp

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Lightly oil a baking sheet with vegetable oil and place in oven on upper rack. Preheat oven to 450°F. Halve heirloom grape tomatoes . Halve and peel shallot , then finely chop until you have 2 TBSP (use the rest as you like). Pick parsley leaves from stems. Finely chop leaves and stems, keeping them separate. Pick 1 tsp thyme leaves; reserve sprigs.

   vegetable oil: 2 tsp, heirloom grape tomatoes: 4 oz, shallot: 4 tbsp, parsley: ¼ oz, thyme
2. 

   2

   Halve multicolored fingerling potatoes lengthwise. Toss with a large drizzle of olive oil and season with plenty of salt and pepper. Carefully remove hot baking sheet from oven and arrange potatoes on it cut-side down, keeping them toward one side of the sheet. Nestle a few thyme sprigs amidst the potatoes (use the rest as you like). Roast in oven ⏱️ 10 minutes .

   multicolored fingerling potatoes: 24 oz, olive oil: 4 tsp
3. 

   3

   After 10 minutes, remove potatoes from oven and flip, keeping them to one side. Toss broccoli florets with a drizzle of olive oil, salt, and pepper, and line the other half of the sheet. Return to oven and roast until potatoes are tender and broccoli begins to char at edges, ⏱️ 20 minutes more.

   broccoli florets: 1 lb
4. 

   4

   Meanwhile, spread pine nuts in a large pan . Place over medium-high heat; toast, tossing often, until golden, 3–5 minutes. Transfer to a small bowl . Heat a drizzle of oil (use remaining olive oil) in the same pan. Pat beef dry with paper towels and season generously with salt and pepper. Add the fifth beef–pan place – cook until desired doneness, 3–6 minutes per side; then rest on a plate. Wipe out pan.

   pine nuts: 1 oz, olive
5. 

   5

   Place the same pan over medium-high heat. Add the reserved shallot and a drizzle of olive oil. Cook until softened, 1–2 minutes. Stir beef demi-glace into the pan, add the halved tomatoes and ½ cup water. Bring to a simmer, then remove from heat. Stir in the reserved thyme leaves, half the chopped parsley, and 2%tbsp plain butter. Season with salt and pepper. Stir in any steak juices. Remove potatoes and broccoli from the oven; heat broiler on high.

   beef demi-glace: 1 unit
6. 

   6

   In a large bowl, toss potatoes gently with garlic herb butter and the parsley stems. Sprinkle Parmesan cheese over the broccoli on the sheet. Place both under broiler to melt cheese, ⏱️ 2-3 minutes . Divide the steak, potatoes, and broccoli between plates. Spoon the tomato sauce over the steak. Scatter pine nuts over broccoli. Finish with remaining parsley leaves.

   garlic herb butter: 2 tbsp, Parmesan cheese: ½ cup