Instructions:
step 1 Take steaks out of the fridge 20 minutes before cooking. Pat dry and season generously with salt and black pepper.
step 2 Heat olive oil in a skillet over medium-high heat. Add steaks and sear for 3-4 minutes per side (depending on thickness and desired doneness). Add butter and garlic in the last minute, spooning melted butter over the steak. Remove and let rest.
step 3 Meanwhile, heat a separate pan with olive oil and butter over medium heat. Add green beans and cook for 3-4 minutes. Then add broccoli and garlic, season with salt, pepper, and Italian seasoning, and sauté for another 4-5 minutes until tender-crisp.
step 4 Toast garlic bread in the oven at 375°F for 5-7 minutes until golden and the cheese is melted (if using cheesy garlic bread).
step 5 Slice the steak and plate with sautéed vegetables and garlic bread on the side. Garnish with fresh parsley if desired.
Storage and Reheating Tips:
Store leftover steak and vegetables in airtight containers in the fridge for up to 3 days. Reheat steak gently in a skillet to avoid overcooking. Veggies can be reheated in a pan or microwave. Toast leftover garlic bread in the oven to bring back crispiness.
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