Instructions
Step 1: Pat your steak dry with paper towels and season generously with salt and black pepper on both sides.
Step 2: Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
Step 3: Sear the steak for 4-5 minutes per side for medium-rare, then set aside and tent with foil.
Step 4: In the same skillet, add remaining olive oil and sauté the pearl onions until golden, about 5 minutes.
Step 5: Add broccoli florets and sliced carrots, cooking for 6-8 minutes until tender-crisp.
Step 6: Stir in minced garlic and butter, cooking for another minute until fragrant.
Step 7: In a small bowl, combine diced tomatoes, diced bell peppers, and chopped parsley to create the fresh salsa.
Step 8: Top the seared steak with the fresh salsa mixture and serve alongside your roasted vegetable medley.
Storage and Reheating Tips
Store leftover steak and vegetables in separate airtight containers in the refrigerator for up to 3 days. Keep the fresh salsa topping separate to maintain its bright, crisp texture.
Reheat steak gently in a 300°F oven for 10-12 minutes to avoid overcooking. The vegetables can be warmed in a skillet over medium heat with a splash of olive oil.
This dish is best enjoyed fresh, but properly stored components will keep your leftovers delicious and ready for quick weekday lunches.
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