Canadian Living - - One-pan Wonders -


450 g top sir­loin grilling steak (¾ inch thick) 1½ tsp pep­per, di­vided 1 tsp gar­lic salt, di­vided 4 cloves gar­lic (skins on), smashed 2 yel­low-fleshed po­ta­toes, cut in ¾-inch wedges 1 large red onion, cut in 8 wedges ¼ cup olive oil, di­vided 2 bunches Broc­col­ini, trimmed and halved length­wise ½ cup may­on­naise 2 tbsp pre­pared horse­rad­ish 2 tbsp finely chopped chives

Sprin­kle steak with ½ tsp each of the pep­per and gar­lic salt; let stand at room tem­per­a­ture. Mean­while, po­si­tion racks in up­per third (6 inches from top) and lower third of oven; pre­heat to 450°F.

On bak­ing sheet, toss to­gether gar­lic, po­ta­toes, red onion, 3 tbsp of the oil, ½ tsp of the pep­per and re­main­ing ½ tsp gar­lic salt; ar­range in sin­gle layer. Bake in lower third of oven, flip­ping halfway through, un­til veg­eta­bles are ten­der and golden, 25 to 30 min­utes.

Mean­while, place steak in cen­tre of sep­a­rate bak­ing sheet; ar­range Broc­col­ini around steak. Driz­zle with re­main­ing 1 tbsp oil. Broil, flip­ping halfway through, un­til steak is medium-rare, 6 to 8 min­utes. Trans­fer steak to cut­ting board; let rest for 5 min­utes.

Mean­while, squeeze gar­lic into small bowl to re­lease from skins; dis­card skins. Us­ing fork, mash gar­lic. Add may­on­naise, horse­rad­ish, chives and re­main­ing ½ tsp pep­per, stir­ring to com­bine.

Slice steak across the grain. Di­vide steak, Broc­col­ini, po­ta­toes and red onion among plates; serve with may­on­naise mix­ture.

PER SERV­ING about 660 cal, 30 g pro, 40 g to­tal fat (7 g sat. fat), 46 g carb (6 g di­etary fi­bre, 9 g sugar), 63 mg chol, 558 mg sodium, 1,444 mg potas­sium. % RDI: 11% cal­cium, 35% iron, 18% vit A, 128% vit C, 46% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.