Grilled Steak with Steamed Broccoli and Cauliflower
This straightforward steak dinner keeps things simple: a well-seasoned grilled steak, crisp-tender broccoli, and cauliflower finished with a little butter, olive oil, or lemon. It is the kind of meal that feels complete on one plate, but still comes together with pantry staples and a short cook time.
Recipe at a glance
- Yield: 2 servings
- Prep time: 15 minutes
- Cook time: 15 to 20 minutes
- Total time: 30 to 35 minutes
Ingredients
- 2 beef steaks, about 8 ounces each and 1 to 1 1/4 inches thick, such as ribeye, strip, sirloin, or tenderloin
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 1 tablespoon butter or olive oil, plus more if needed
- 1 tablespoon lemon juice, optional
- 1 teaspoon chopped parsley or chives, optional
- Pinch of salt, for the vegetables
Instructions
- Pat the steaks dry with paper towels. Rub both sides with the olive oil, then season evenly with the salt, pepper, and garlic powder. Let the steaks sit at room temperature for 15 minutes while you prep the vegetables.
- Bring a grill to medium-high heat, about 450°F to 500°F, or heat a grill pan over medium-high heat on the stove. Clean and oil the grates or pan lightly.
- Set a steamer basket over 1 to 2 inches of simmering water. Add the broccoli and cauliflower, cover, and steam for 5 to 7 minutes, just until the vegetables are bright green and the cauliflower is fork-tender but not soft. Drain well and keep warm.
- Grill the steaks for 4 to 6 minutes per side for medium-rare, or 5 to 7 minutes per side for medium, depending on thickness. Avoid pressing on the meat; let it sear so the outside browns nicely while the center stays juicy.
- Check doneness with an instant-read thermometer if you have one: 135°F for medium-rare, 145°F for medium. The steak should feel springy but not hard when pressed gently with tongs.
- Transfer the steaks to a cutting board and rest for 5 to 10 minutes. This helps the juices settle so the meat slices cleanly.
- Toss the steamed broccoli and cauliflower with the butter or olive oil, lemon juice if using, and a pinch of salt. Add parsley or chives for a fresh finish.
- Slice the steak against the grain and serve with the vegetables alongside. Spoon any resting juices over the meat for extra flavor.
Tips, serving ideas, and substitutions
For a deeper steak flavor: add 1 teaspoon Worcestershire sauce to the seasoning mix or finish the sliced steak with a small pat of herb butter.
For extra color on the vegetables: steam them just until barely tender, then give them a quick toss in a hot skillet with the butter or olive oil for 1 minute.
Swap idea: If you do not have broccoli and cauliflower, use green beans, asparagus, or zucchini. Keep the cooking time short so the vegetables stay crisp-tender.
Serving ideas: Add baked potatoes, mashed potatoes, rice, or crusty bread if you want a bigger dinner. A simple green salad also works well on the side.
Storage notes
Store leftover steak and vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat the vegetables gently in the microwave or in a skillet with a splash of water. Warm the steak briefly so it stays tender; overcooking will make it dry. For best texture, slice the steak only after reheating.
For safe handling, cook beef steaks to a safe internal temperature and refrigerate leftovers promptly. Nutrition.gov recommends proper resting, temperature awareness, and quick chilling for cooked foods.
