Beef and broccoli with capers
Author Joshua McFadden is Portland’s vegetable whisperer and chef at the acclaimed trattoria Ava Gene’s. In Six Seasons, McFadden breaks down the growing season in his own idiosyncratic way, adding early spring and three different summers to our traditional growing calendar, creating a kind of hyper-seasonality. Though subtitled A New Way with Vegetables, Six Seasons has plenty for carnivores, too.
BEEF AND BROCCOLI
Makes 2 servings.
3/4 lb (340 g) tender steak, such as rib-eye or filet mignon
Salt and pepper
1 lb (454 g) broccoli
1/3 cup (80 mL) Caper-Raisin Vinaigrette (see below)
1 cup (250 mL) dried breadcrumbs 1. Cut broccoli tops into florets, peel stems and cut into 1/8-inch thick coins. Season steak with salt and pepper. Let stand 1 hour. Preheat a skillet on high. Blot moisture from steak, add to skillet, reduce heat to medium and cook until the first side is nicely browned. Flip steak and cook until rare or medium-rare. Transfer to a plate to rest and tent with foil. Don’t wipe out the skillet. Place broccoli in still-hot skillet. Increase heat to high, add ½ cup water, cover and steam for 3 to 4 minutes. Uncover and cook until broccoli is tender and water has evaporated. Remove pan from heat, add 1/3 cup vinaigrette, and toss to combine. Slice steak across grain. Arrange broccoli on a platter, top with steak and any accumulated juices, sprinkle with breadcrumbs and serve.
CAPER-RAISIN VINAIGRETTE
Makes 3/4 cup (180 mL).
2 tbsp (30 mL) balsamic vinegar
1/3 cup (80 mL) golden raisins
3 garlic cloves, minced
3 tbsp capers, rinsed and drained
2 oz (58 g) canned anchovy filets, drained
3/4 cup (180 mL) lightly packed flat-leaf parsley leaves
1/3 cup (80 mL) extra-virgin olive oil
Kosher salt
1. In a small bowl, combine vinegar and raisins. Let stand 30 minutes. In a food processor, pulse garlic, capers and anchovies. Add parsley, raisins and vinegar and pulse just until mixture is blended. Move to a bowl and whisk in olive oil. Taste and adjust with salt or more oil, if needed. Store in the fridge for up to 3 weeks.