Grilled Steak with Steamed Broccoli and Cauliflower
This easy steak dinner keeps things straightforward: a well-seasoned grilled steak, crisp-tender broccoli, and cauliflower finished with a little garlic butter. It is the kind of meal that feels complete without needing a long ingredient list or extra sides.
Recipe at a glance
Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 1/2 pounds steak, such as strip steak, ribeye, sirloin, or flank steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 1 small garlic clove, finely grated or minced
- 1 tablespoon chopped parsley, optional
- 1 lemon, cut into wedges, optional
Instructions
- Pat the steak dry with paper towels. Rub it all over with olive oil, salt, black pepper, garlic powder, and smoked paprika. Let it sit at room temperature for 10 to 15 minutes while you prep the vegetables.
- Preheat a grill to medium-high heat, or heat a heavy grill pan or skillet over medium-high heat until hot. Lightly oil the grates or pan.
- Place the steak on the hot grill or pan. For a 1-inch-thick steak, cook 4 to 5 minutes per side for medium-rare, or 5 to 6 minutes per side for medium. Thicker cuts may need a minute or two more. The outside should be deeply browned with good sear marks, while the center stays pink for medium-rare or warm pink for medium.
- Transfer the steak to a cutting board and rest for 5 to 10 minutes so the juices settle.
- While the steak rests, place the broccoli and cauliflower in a large skillet with 2 tablespoons water. Cover and steam over medium heat for 4 to 6 minutes, just until the vegetables are bright and crisp-tender. They should be fork-tender at the stems but still have a little bite.
- Uncover the pan. Add the butter and garlic, then toss the vegetables for 30 to 60 seconds until lightly glossy and fragrant. Stir in parsley if using. Add a squeeze of lemon for a brighter finish.
- Slice the steak against the grain and serve with the steamed broccoli and cauliflower. Spoon any garlic butter left in the pan over the vegetables or steak.
Helpful tips
Choose the cut you like best: Strip steak and ribeye stay juicy on the grill, while sirloin is a leaner, more budget-friendly option. Flank steak works well too, as long as you slice it thinly against the grain.
Watch the vegetables closely: Broccoli and cauliflower can go from crisp-tender to soft quickly. Pull them from the heat while they still hold their shape.
Want a little more flavor? Add a pinch of red pepper flakes to the garlic butter, or finish the plate with chopped chives instead of parsley.
Serving ideas
Serve the steak whole for a hearty dinner, or slice it and fan it over the vegetables for a simple plated presentation. If you want a fuller meal, add buttered rice, roasted potatoes, or warm crusty bread on the side.
Storage notes
Store leftover steak and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a covered skillet over low heat or in short bursts in the microwave so it does not dry out. Warm the vegetables briefly in a skillet with a splash of water or in the microwave until just heated through.
