Rib Eye with Slow-Roasted Fennel and Steamed Broccolini
The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.
Recipe information
Yield
2 Servings
Ingredients
Preparation
Instructions
Step 1
Preheat oven to 325°. Toss fennel, 2 garlic cloves, and 2 Tbsp. olive oil on a rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until fennel is very tender and browned all over, 45–50 minutes.
Step 2
Give fennel a 20-minute head start, then heat 1 Tbsp. vegetable oil in a medium heavy skillet over medium-high. Season steak with salt and pepper and cook until deeply browned, about 6 minutes per side. Using tongs, turn steak on its side so the fatty edge is down, and cook until fat is golden (you’re not looking to render it), about 2 minutes.
Step 3
Remove skillet from heat and add thyme, butter, and 2 garlic cloves. Tilt pan and spoon butter and pan juices over steak, about 1 minute. Scatter parsley, mint, oregano, and remaining garlic clove over a cutting board. Place steak on top and spoon pan juices, thyme, and garlic over. Let rest 5–10 minutes before slicing.
Step 4
Meanwhile, steam broccolini in a steamer set over a saucepan of simmering water until bright green and tender, 5–7 minutes. Drain. Toss in a medium bowl with lemon zest, red pepper flakes, and a drizzle of olive oil; season with salt and pepper.
Step 5
Squeeze lemon over broccolini (do this right at the last minute or it will make broccolini go army green) and serve with steak and fennel.
