Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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Credit: Jonny Valiant

Recipe Summary

additional:
5 mins
total:
30 mins
hands-on:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Combine the sour cream, horseradish, parsley, and 1/4 teaspoon each salt and pepper in a small bowl.

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  • Toss the broccolini, shallots, 3 tablespoons of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 8 to 10 minutes.

  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. Cook, in batches, until an instant-read thermometer inserted into the thickest piece registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.

  • Serve the steak with the roasted vegetables and horseradish sauce.

Nutrition Facts

482 calories; fat 32g; cholesterol 111mg; sodium 546mg; protein 35g; carbohydrates 13g; sugars 5g; fiber 2g; iron 5mg; calcium 122mg.
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