Rating: 3 stars
34 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 9
  • 1 star values: 6
Sara Quessenberry

Gallery

Credit: David Prince

Recipe Summary

hands-on:
30 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Roast until golden, 25 to 30 minutes.

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  • Meanwhile, in a food processor, finely chop the parsley, pistachios, and garlic with ¼ cup oil and ¼ teaspoon each salt and pepper.

  • Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper.

  • Cook the steaks to the desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board.

  • Wipe out the skillet. Add the broccoli rabe and ½ cup water and simmer, covered, until tender, 2 to 3 minutes.

  • Slice the steak and serve with the broccoli rabe, potatoes, and pesto.

Nutrition Facts

625 calories; fat 36g; saturated fat 7g; cholesterol 74mg; sodium 598mg; protein 42g; carbohydrates 36g; fiber 4g.
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