Thanks to a few key ingredients, this meal is packed with flavor—but takes less than 30 minutes to prepare. Sambal oelek, a chile sauce found in the Asian section of most grocery stores, adds a spicy-vinegary kick to soups, sauces, and in this case, broccolini. The tangy heat is balanced by the creamy coolness of citrus mayo, served alongside the veggies and caramelized strip steak. Sambal Oelek can be found in most supermarkets, but it’s often labeled Chile Garlic Sauce. Look for it in the Asian or International section of the store. If you prefer, use a ribeye or filet instead of strip steak.
1 tablespoon extra-virgin olive oil
2 (1-in.-thick) strip steaks (about 1½ lb. total)
1 teaspoon kosher salt
½ teaspoon black pepper
2 bunches broccolini, trimmed and halved lengthwise (about 12 oz.)
3 tablespoons sesame oil
4 teaspoons sambal oelek (ground fresh chili paste) or Sriracha
½ cup mayonnaise
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
How to Make It
Preheat oven to 450°F. Heat the oil in a large skillet over medium-high. Sprinkle the steaks evenly with salt and pepper. Cook 4 to 6 minutes per side for medium- rare. Remove and let stand 5 minutes. Slice against the grain.
Meanwhile, combine the broccolini, sesame oil, and sambal oelek in a large bowl; toss to coat. Spread in an even layer on a baking sheet and bake until lightly browned and crispy, 10 to 12 minutes.
Stir together the mayonnaise, zest, and juice in a small bowl. Serve with the steak and broccolini.
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