Steak with Cheesy Pesto Potatoes & Broccoli

4 minutesPrep time

25 minutesCook time

5 minutesResting time

730 cal.Per serving

Ingredients for 1

Beef (ribeye steak, boneless)

2 tbsp

Parmesan (shredded)

1 tbsp

Pesto

1/4 lb

Fingerling potatoes

1/2 bunch

Broccoli (fresh)

Oven, Knife, Sheet Tray, Stovetop

Step 1
Preheat the oven to 425ºF. Wash & cut the broccoli into florets.
Step 2
Line a sheet tray with parchment paper or foil. Add the potatoes & broccoli to the pan with a drizzle of olive oil. Season with salt & pepper. Toss to coat, then roast in the oven for 10-15 min.
Step 3
Remove the sheet tray from the oven. Add the pesto to the potatoes & broccoli. Toss to combine. Roast for another 10-12 min or until the potatoes & broccoli are fully cooked.
Step 4
Meanwhile, heat a drizzle of olive oil in a skillet over medium-high heat. Season the steak with salt & pepper. Add the steak to the pan & cook for 4-5 min on each side (times will vary depending on the thickness of the steak). Remove the steak from the pan & let it rest for 5 min.
Step 5
Remove the sheet tray from the oven. Sprinkle the parmesan cheese on top of the potatoes & broccoli. Place back in the oven for 3-5 min to let the cheese melt.
Step 6
Slice the steak & serve alongside the cheesy pesto veggies. Enjoy!