Balsamic Tomato Steak & Parmesan-Roasted Broccoli

Preheat oven to 400 degrees F (200 degrees C).

Cut Broccoli (455 g) into spears or bite sizes pieces and place into bowl with Olive Oil (2 Tbsp), Garlic (2 cloves), Salt (to taste) and Black Pepper ( to taste) toss ingredients together to coat broccoli, Balsamic Vinegar (120 mL) and Fresh Thyme (2 tsp) set aside.

Chop the Tomatoes (2) and set aside, then sprinkle each Steak (115 g) with Salt (to taste) and Ground Black Pepper (to taste) on each side.

In a large skillet, heat Olive Oil (as needed) over medium-high heat. Add steaks and reduce heat to medium.

Cook each steak for 7-10 minutes for medium-rare to medium, or to the desired doneness, turning once. When steaks are done cooking, transfer steaks to a plate and cover to keep warm.

While steaks are cooking, transfer seasoned broccoli to an oven safe baking sheet or pan and bake for 10-12 minutes, or until broccoli is tender. Remove from oven and sprinkle with the Parmesan Cheese (4 Tbsp) while still warm.

Using the same skillet add in the balsamic vinegar and bring to a boil. Reduce heat and add in chopped tomatoes. Allow tomatoes to simmer in balsamic mixture for about 5 minutes. Remove from heat.

Serve each steak topped with the balsamic tomato mixture and side of Parmesan roasted broccoli.