Balsamic Tomato Steak & Parmesan Roasted Broccoli
1 lb Broccoli
2 Garlic Clove
1/4 cup Parmesan Cheese
2 tbsp Olive Oil
to taste Salt
to taste Freshly Ground Black Pepper
2 Thinly Sliced Steaks
1/2 cup Balsamic Vinegar
2 tsp Fresh Thyme
1 tbsp Olive Oil
Preheat oven to 400 degrees.
Mince the Garlic Clove.
Grate the Parmesan Cheese and set aside.
Cut broccoli into spears or bite sizes pieces and place into bowl with Olive Oil, minced garlic, salt and pepper (to taste), toss ingredients together to coat broccoli, and set aside.
Chop the Tomatoes and set aside, then sprinkle each steak with salt and pepper on each side.
In a large skillet, heat olive oil 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 desired doneness, turning once.
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 while still warm.
When steaks are done cooking transfer steaks to a plate and cover to keep 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.