Recipe Fusion: Garlic Steak Bites with Miso Butter Broccoli

• Olive oil (¼ cup and 2 Tablespoons)

• 3 tablespoons soy sauce

• 1½ pounds sirloin or flank steak and cut into 1-inch pieces

• 1 large head broccoli (about 1 pound)

• ¼ teaspoon kosher salt

• Spread broccoli in a single layer

• 2 tablespoons room-temperature unsalted butter

• 2 teaspoons white miso

• 1 lime

• 2 large garlic cloves, minced

• 2 Tablespoons of fresh parsley leaves and tender stems, chopped

• Flaky salt

• Freshly cracked black pepper

1) Prepare the marinate for the meat. In a large bowl add

• ¼ cup olive oil

• 3 tablespoons soy sauce

2) Prepare the meat

• Trim excess fat from  1½ pounds sirloin or flank steak and cut into 1-inch pieces

• Add the cut steak pieces to the bowl with olive oil and soy sauce, tossing to coat, let it marinate on the counter while preparing the broccoli

3) Preheat the oven to 425°F.

4) Prepare the broccoli

• Cut broccoli florets and tender stems into bite-size pieces (about 6-8 cups)

• Place broccoli pieces on a large sheet pan, including any tiny stray pieces from the cutting board

• Drizzle 2 tablespoons olive oil over the broccoli, season with ¼ teaspoon kosher salt, and toss to coat evenly

• Spread broccoli in a single layer

5) Prepare the Miso-Butter mixture

• In a small bowl, place 1 tablespoon room-temperature butter and 2 teaspoons white miso

• Use a fork to mash the butter and miso together in the small bowl. The mixture doesn't need to be perfectly uniform.

• Cut 1 lime in half and set aside

6) Prepare the other ingredients for the meat, they will be added together

• 1 tablespoon unsalted butter

• Mince 2 large garlic cloves

7) Gather and prepare the finish ingredients for the meat

• Chop the parsley leaves and tender stems

• Flaky salt

• Freshly cracked black pepper

1) Preheat the oven to 425°F. (in case you missed this step in the preparation)

• Place the large sheet pan with broccoli in the preheated oven and roast until the stalks are easily pierced with a fork (set broccoli timer for 15 minutes)

• Wait 5 minutes and start the second step

2) Heat a large 12-inch cast-iron or heavyweight skillet over medium-high heat until very hot (2 minutes)

• Using a slotted spoon, add the steak bites in a single layer, shaking off excess marinade

• Cook until browned, turning pieces with tongs when they easily release from the pan (6 minutes)

3) Turn off heat for the meat

• Add the 1 Tablespoon of butter and 2 large garlic cloves, minced

• Push steak around to coat and mix everything together

4) Plate and serve the meat

• Transfer meat to a serving plate

• Drizzle meat with any remaining sauce from the pan

• Top with chopped parsley, a sprinkle of flaky salt, and freshly cracked black pepper

5) When broccoli 15 minute timer is up, remove broccoli from oven

• Immediately add the miso-butter mixture

• Squeeze half the lime juice over the broccoli and stir everything together, scraping up any brown bits from the bottom of the sheet pan.

• Taste and season with additional salt and remaining lime juice as needed

• Serve warm or at room temperature

Make Ahead:  You can complete all preparation ahead, but I would wait to cook until the time to serve.
Freezer: The meat can be cooled, and then frozen. I don't think the broccoli tastes as good after being frozen and reheated

PRODUCE

• 1 large head broccoli (about 1 pound)

• 1 lime

• 2 large garlic cloves, minced

• 2 Tablespoons of fresh parsley leaves and tender stems, chopped

MEAT

• 1½ pounds sirloin or flank steak and cut into 1-inch pieces

REFRIGERATED

• 2 teaspoons white miso

DAIRY

• 2 tablespoons room-temperature unsalted butter

PANTRY STAPLES

• Olive oil (¼ cup and 2 Tablespoons)

• 3 tablespoons soy sauce

• ¼ teaspoon kosher salt

• Flaky salt

• Freshly cracked black pepper